This was just to go along with some lamb for a ‘summer roast dinner’ and I’m glad I did. I’m more of a winter veg kind of guy usually but this was really simple to prepare and tasted delicious, you can find the original recipe here.
- 1 courgette
- 1/2 butternut squash
- 2 different colour peppers
- 1 fennel bulb
- 1 red onion
- 1tbsp dried thyme
- Olive oil
Method of Preparation:
- Preheat the oven to 375°F.
- Trim the ends of the courgette and cut it into 3/4″ slices
- Core the peppers and cut into 1 1/2″ strips
- Trim off the fennel stalks and cut the bulb (through the core) into 1″ wedges,
- Peel the onion & slice into 1/4″ rounds.
- Use the top half of the squash and slice into 1/4″ rounds
- Spread the cut-up vegetables on a large baking tray, spray or drizzle on the olive oil, sprinkle with salt & pepper, and add the thyme.
- Roast for 15 minutes, turn each piece over, sprinkle again with salt & pepper, and roast for an additional 5 – 10 minutes.
The original recipe says this serves six when using a full yellow squash (not sure what that is btw) but we only got 2 side servings out of the ingredients I’ve listed with a little bit left over. It was a lovely addition to the lamb with sticky red wine sauce and I’ll definitely be having it again.