Make summer last just a little longer with this SUNNY, EASY WEEKDAY SUPPER …
Roast Courgettes with Durrus, thyme and basil
5 minutes preparation
25 minutes cooking
5 or 6 garlic cloves
A dozen or so cherry tomatoes
1 small Durrus, sliced
Salt and pepper
Fresh herbs – basil, tarragon, rosemary, thyme…
Pre heat the oven to 180°C.
Wash and slice the courgettes to a thickness of around 1cm.
Crush the garlic cloves, leaving their skins on.
Lay the courgette slices on a baking sheet, top with the Durrus then dot with the garlic cloves and tomatoes. Squeeze the lemon over the lot, then cut it into 2 or 3 slices and pop in beside the courgettes.
Drizzle with olive oil, sprinkle on the thyme and/or rosemary if you are using it/them, season with salt and pepper and roast for about 20/25 minutes, until the cheese is bubbling and everything is a little golden around the edges.
Serve immediately with some good bread.
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