Recipe Maple and lemon roasted yellow courgette, aubergine and olives with sumac

[Morning Glory]

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

1. Heat the oven to 175 C.
2. Arrange the courgettes, aubergine, olives, radish, garlic cloves, lemon wedges and bay leaves in a baking dish. Sprinkle with salt.
3. Scatter with rosemary leaves and drizzle the oil over the top.
4. Cook in the oven for 25 mins. Add 75ml water to the baking dish and cook for a further 10 minutes.
5. 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.
6. Sprinkle sumac over before serving.

*I used some pretty ‘zephyr’ courgettes which are green at one end.

 

[The Late Night Gourmet]

I love the use of sumac here, because it seems to launch off the lemon juice, brightening the whole thing.