ROAST ZUCCHINIS WITH TOMATOES
This combination just works. I used firm, baby zucchinis for this but as long as you use firm zucchinis the end product will be delicious!!
Serves 4
Ingredients
1 Tbsp butter
1 Tbsp olive oil
1 red onion, sliced thinly
2 cloves garlic, sliced thinly
300g fresh tomatoes. Roughly cut
10g fresh marjoram, basil or oregano leaves, roughly chopped
1 Tbsp red wine vinegar
1 tsp salt
Freshly cracked black pepper
500g firm baby zucchinis, or larger ones cut into finger lengths
100g fresh curd cheese or mozzarella
Method
Preheat oven 200C
Melt butter and oil together in a large wide based fry pan/oven dish.
Add the onions and garlic and cook over moderate heat until they soften slightly 3-5 minutes.
Add the tomatoes and herbs and cook until the tomatoes soften and the juices are filling the pan.
Add the vinegar and allow to evaporate into the sauce.
Now add the zucchinis and toss through the sauce, season well with salt and plenty of cracked pepper.
Place in the top half of the oven uncovered and cook until the zucchinis become tender (not mushy).
Remove from oven and scatter over the cheese and return to the oven to melt the cheese (5 minutes).
Remove from the oven and serve with a crisp green salad and plenty of freshly baked bread.
