AMV recipes: Rose’s roasted courgettes

Rose Makanga Boutoto has been working at American Vintage for seven and a half years and is now the E-content manager. Today, she shares her summer recipe with us.

“It’s a recipe that just screams summer! I love to prepare it for a quick meal with friends or my family. The bonus: it’s a great way to eat vegetables.”

Preparation

The vegetables
1 — Wash and cut the courgettes in two, lengthwise.
2  — Score them with a knife. Season with salt and pepper.
3 — Sauté them in a pan with some olive oil (face down) until they become golden brown.
4 — Add a small knob of butter, garlic and thyme to make a thin sauce. Use this to baste the courgettes while they cook.
5 — Place them in an ovenproof dish. Roast for 25 to 30 minutes at 200°C/392°F (convection oven).
6 — Wash the cherry tomatoes and put them in a ramekin. Drizzle with olive oil. Add garlic, salt and pepper and roast in the oven with the courgettes (you can also put everything in the same dish, but the cooking times are harder to manage).

The sauce
1 — Spoon the Greek yoghurt into a bowl.
2 — Add a crushed garlic clove and the mint.
3 — Then add the salt, pepper and paprika. Mix well.
4 — Set aside while the vegetables cook.

The plating
1 — Spoon some yoghurt sauce onto a plate.
2 — Add the vegetables.
3 — Crumble the feta over them and grate some lemon zest on top.

A tip to make this recipe at home? “During summer, you can also grill the courgettes on a barbecue. In winter, you can replace them with leeks or carrots. For the plating, you can also add some basil leaves for even more flavour.”