Trish Deseine’s Roast Courgettes with Durrus & Herbs

Make summer last just a little longer with this SUNNY, EASY WEEKDAY SUPPER

Roast Courgettes with Durrus, thyme and basil

For 4

5 minutes preparation

25 minutes cooking

500/700G courgettes

5 or 6 garlic cloves

A dozen or so cherry tomatoes

½ lemon

1 small Durrus, sliced

Olive oil

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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