Marinated & roasted courgettes with antipasti & toast

Name: Marinated & roasted courgettes with antipasti & toast
Cuisine: European, Mediterranean
Ingredients: 1 tbsp sunflower oil; zest and juice of 1 unwaxed lemon; 1 garlic clove, lightly bashed; pinch of dried chilli flakes; small handful of flat-leaf parsley, very finely chopped; 2 large courgettes (zucchini), very thinly sliced into ribbons (see Easy Tip); small handful of mint leaves, very finely chopped; 2 tsp pine nuts; handful of pitted black olives; 4 sundried tomatoes in oil, drained and roughly sliced; 4 artichokes in oil, drained and roughly sliced; generous pinch of sea salt and black pepper; thin slices of toasted sourdough bread, to serve

5 steps

Make courgettes the star of the show in this fresh lunch. They can be marinated overnight but if making the same day leave them for at least an hour, to absorb the vibrant flavours of lemon, chilli and parsley.

Updated at: Wed, 16 Aug 2023 21:11:08 GMT

Nutrition balance score

Great

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories322.7 kcal (16%)

Total Fat23.6 g (34%)

Carbs23.8 g (9%)

Sugars6.9 g (8%)

Protein7.1 g (14%)

Sodium555.9 mg (28%)

Fiber7.6 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 Tbspsunflower oil

large, zucchini, very thinly sliced into ribbons

mint leaves

very finely chopped

2 tsppine nuts

pitted black olives

4sundried tomatoes in oil

drained and roughly sliced

4artichokes in oil

drained and roughly sliced

sea salt

black pepper

slices sourdough bread

thin, toasted, to serve

Instructions

Step 1

In a bowl, whisk together the oil, lemon zest and juice, garlic, chilli flakes and parsley. Stir in the courgette ribbons and allow to marinate for at least 1 hour.

Step 2

Preheat the oven to 180°C/350°F/gas mark 4.

Step 3

Arrange the courgettes evenly in a roasting pan, then roast in the oven for 10 minutes.

Step 4

Remove from the oven and scatter with the chopped mint, pine nuts, olives, sundried tomatoes and artichokes. Season with salt and pepper and toss everything together.

Step 5

Arrange on a serving platter, spooning over any residual oil from the pan. Serve with sourdough toast.