For a side dish option that makes a change from the norm, give this simple but really tasty courgette recipe a go this week and you’ll be pleasantly surprised. Whether you’re cooking up a roast and need a delicious side, or barbecuing for a crowd, courgettes make a great side dish thanks to their meaty texture.
Courgettes are full of vitamin C and vitamin K and make a great side dish when you’re trying to cut down on the carbs – plus when they’re roasted they taste great too.
This side dish recipe is made using balsamic vinegar, garlic cloves and mint to really flavour the courgettes, while roasting them gives them a nice crispy finish. What’s more, you probably have most of the extra ingredients in this dish in your store cupboard already so it’s not going to cost you any extra to jazz up your courgettes this week.
This dish only takes 25 minutes to cook and will serve up to six people, so it’s a really great potion for when you’re feeding a crowd; why not try serving it up with your roast this week and see if it becomes a new favourite?
HOW TO MAKE COURGETTES IN MINT AND BALSAMIC
Method
- Heat the oven to 200C, gas 6. Toss the courgettes in 1tbsp oil and sea salt, roast for 20 minutes, turning halfway. Set aside to cool.
- Mix the glaze with the remaining oil, garlic, mint and lots of seasoning. If not serving immediately, leave covered in the fridge for 24 hours but add the mint just before serving.
Ingredients
- 4 large courgettes, cut into chunks
- 3 tbsp olive oil
- 2-3 tbsp balsamic glaze
- 2 garlic cloves, crushed
- 1 small bunch mint, leaves chopped
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