This makes a tasty, colourful side dish that can be served with many main meals.
Ingredients
3 courgettes
3 tomatoes
2 cloves garlic
2 x 15ml spoons olive oil
Equipment
Colander
Chopping board
Sharp knife
Garlic press
Large shallow
ovenproof dish
Measuring spoons
Kitchen foil
Pan stand
Oven gloves
Instructions
- Preheat the oven to 200°C/180°C fan or gas mark 6.
- Wash the courgettes and tomatoes.
- Slice the courgettes into discs about the thickness of a £1 coin.
- Chop the tomatoes into small 1–2cm cubes.
- Peel and crush the garlic.
- Arrange the courgette slices over the base of the ovenproof dish.
- Sprinkle with the tomatoes and garlic.
- Drizzle over the olive oil.
- Cover with foil and bake for 20–25 minutes. Remove the foil for the last 5 minutes if you want a crispy top.
Skills used include:
Washing, peeling, chopping, crushing and baking.
Something to try next time
- Replace the fresh tomatoes with canned tomatoes.
- Top with 50g of grated reduced-fat Cheddar cheese.
Prepare now, eat later
- Prepare the vegetables and store in the fridge in plastic containers or bags for up to 24 hours.
- Cool and store in the fridge for up to 3 days. Try using any leftovers to make soup.
