The courgette challenge: Monday
Courgette and red pepper bake
Serves 2
1 courgette
1 red pepper (preferably long and pointy)
Mushrooms
Cherry tomatoes
Pesto
Olive oil
Black pepper
Assorted herbs (I used oregano, basil and thyme)
Breadcrumbs (I grated some stale baguette, so, thrifty food par excellence)
About 2 tablespoons of grated parmesan
Spread a couple of tablespoonsful of pesto on the bottom of an ovenproof dish. Then later sliced courgettes, pepper, mushrooms and cherry tomatoes on top. Drizzle some olive oil on top, add some torn fresh herbs and a grinding of black pepper, and roast in the oven for about twenty minutes. Then mix the breadcrumbs and grated parmesan together, sprinkle this on top of the roasted vegetable mixture, add another little drizzle of olive oil and return to the oven until the topping is golden and starting to go crunchy. We had it with boiled new potatoes and mangetout.
Tomorrow: courgette, feta and walnut loaf, I think ...





