Roasted courgette and tomato bruschetta
Photo by Tamara West
A great summer dish that can make a full meal paired with Warren's lamb chops, or be served as an entree.
- Cut 5 tomatoes in half. Slice 2 courgettes lengthwise into strips. Cut the top off a full head of garlic. Drizzle them all with olive oil, balsamic and salt and pepper.
- Roast in a hot oven, removing the courgettes after they have lightly browned, then the tomatoes and garlic once they’re fully cooked (about 30 minutes).
- Rest the tomatoes in their roasting dish with the juices and wrap the garlic in foil to cool. Peel the garlic. Combine tomatoes and courgettes with a handful of torn parsley or chervil leaves, a little lemon zest, a glug of olive oil, and a drizzle of balsamic.
- To serve, brush sliced sourdough bread with olive oil and lightly toast on the barbecue or under the grill. Spread with roasted garlic and top with the tomato and courgette mixture. Garnish with fresh pepper and an anchovy, for that extra bite.