We
love to use "in season" vegetables and at the moment courgettes are
looking superb. These are not main courses but make wonderful accompaniments to
any dish
Courgette chips
Top and tail some
larger courgettes and slice in half lengthways (about 14 or 15 cm long). Allow
about 4 or 5 per person. Put some foil on a large ovenproof tray and heat the
oven to 180 ⁰C. Sprinkle some extra virgin olive oil and some dried herbs and
seasoning over the courgettes and make sure they are well covered. Lay the
courgettes cut side down on the foil and cook for about 20 minutes. When you
turn them over they should be quite soft but browning slightly. Put them back
into the oven until they are nice and crisp on the edges. You will find they
shrink quite a bit, but the flavours concentrate so well. Serve as you would
chips
©
John & Lynne Ford, Adamastor & Bacchus 2015
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