Baked courgettes with mint & chilli Recipe

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Main Course

Main Course - Vegetarian

Baked courgettes with mint & chilli

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Ingredients:
400-500g courgettes
2 cloves of garlic, finely sliced
2 red chillies, finely sliced
2 sprigs mint
olive oil
salt
freshly ground pepper to taste

Directions:
We are now in full swing with the summer courgettes. Jane and the team are making full use of them in the field kitchen and in the staff lunches at the moment. Most weeks I manage to squeeze a recipe out of Jane, while she is busy in the kitchen - this one is an age old staff favourite, so we hope you enjoy it as much as we do.

This recipe is based on using 4 to 5 courgettes. Top and tail the courgettes, cut in half, then quarter lengthways. Take out the seed part and you are left with long strips and just the flesh and skin. Place the courgettes on a baking tray, skin sides on the tray, flesh facing up. Sprinkle the thinly sliced chillies, garlic and mint over courgettes and then drizzle over some olive oil. Bake on a medium heat until turning brown or cooked to your taste. Serve as a starter on their own, as a side dish to your main course, or they are great thrown over bruschetta.