Roast zucchini with garlic and herbs
In this very easy recipe, zucchini are sliced lengthways, tossed with olive oil and roasted in the oven before being layered with garlic and herbs and set aside until cool to allow the flavours to mingle. This recipe is inspired by The Silver Spoon (Phaidon), a translated encyclopedia of Italian recipes. This recipe also encourages the zucchini to take up other companionable flavours.
- Preheat the oven to 200C.
- Slice zucchini thickly lengthways and place in a medium-sized roasting pan, trickle with the olive oil and roast for 20-25 minutes. Turn once during the cooking time.
- When the zucchini are tender and lightly browned, remove from the oven and transfer a few slices to a serving dish. Sprinkle with some of the thinly sliced garlic, chopped parsley, basil and seasonings. Trickle with a little more olive oil.
- Continue making layers until all the ingredients are used. Set aside in a cool place for an hour before serving.