Sweet and sour flavours work very well with courgette and aubergine, both of which are rather mild tasting. I added some radishes for a little texture and colour. The final result should produce a little ‘sauce’ under the vegetables and the whole garlic cloves should be just ready to 'squidge' out. This easy dish can be served as a side with meat, chicken or fish or as a vegan main course. Choose a baking tray in which your ingredients will fit snugly, in one layer.
Ingredients (serves 2 to 3)
330g yellow courgettes* cut in half along their length and then halved again.
Half a large aubergine, cut into similar sized pieces to the courgette
4 large radishes halved and/or sliced
6 whole garlic cloves (papery skin intact)
8 to 10 assorted olives
1 lemon cut into wedges
3 bay leaves
1 tsp chopped rosemary leaves
4 tbsp olive oil
4 tbsp maple syrup
1 tbsp lemon juce
1 tsp sumac
Method
Ingredients (serves 2 to 3)
330g yellow courgettes* cut in half along their length and then halved again.
Half a large aubergine, cut into similar sized pieces to the courgette
4 large radishes halved and/or sliced
6 whole garlic cloves (papery skin intact)
8 to 10 assorted olives
1 lemon cut into wedges
3 bay leaves
1 tsp chopped rosemary leaves
4 tbsp olive oil
4 tbsp maple syrup
1 tbsp lemon juce
1 tsp sumac
Method
- Heat the oven to 175 C.
- Arrange the courgettes, aubergine, olives, radish, garlic cloves, lemon wedges and bay leaves in a baking dish. Sprinkle with salt.
- Scatter with rosemary leaves and drizzle the oil over the top.
- Cook in the oven for 25 mins. Add 75ml water to the baking dish and cook for a further 10 minutes.
- Mix the maple syrup and lemon juice together and drizzle it over. Cook for a further 10 to 15 minutes or until the vegetables are tender.
- Sprinkle sumac over before serving.