Roasted Zucchini & Tomatoes with Thyme

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Preparation info

  • Difficulty

    Medium

  • Serves

    6–8

Appears in

Apples for Jam

Apples for Jam

By Tessa Kiros

Published 2010

  • About

I love this — it is healthy and appetizing; tasty for a side dish, or as a light meal on its own with some bread. It is important that your tomatoes are deep red and beautifully ripe. I particularly like this simple combination, but you can use other herbs instead — perhaps basil or rosemary — and you might like to include some other vegetables, depending on who you are serving and what they like. Red peppers (capsicums), eggplant (aubergines) and potatoes could all be cut up and included here. You’ll need one large baking dish of about 25 × 35 cm (10 × 14 inches) where the vegetables can sit quite flat. If you aren’t going to serve this immediately, switch off the oven when the vegetables are cooked, but leave the tray in there to cool down completely.

Ingredients

  • 600 g(1 lb5 oz/7 or 8 small) zucchini (courgettes)
  • 600 g(1 lb5 oz/about 3 or 4) carrots, peeled
  • 800 g(1 lb12 oz/about 6) tomatoes
  • 3 garlic cloves, finely chopped
  • 1 leafy celery stalk, halved lengthways and thinly sliced
  • 3 tablespoons chopped parsley
  • 6 tablespoons olive oil
  • 6 thyme sprigs

Method

Preheat the oven to 200°C (400°F/Gas 6). Trim the zucchini and slice them diagonally into chunks of about 3 cm( inches): slice once in one direction, and then in the other direction, and so on. Put them in a large baking dish. Slice the carrots diagonally in one direction to give longish strips about 3 mm( inch) thick. Add to the dish. Cut the tomatoes into wedges (six or eight depending on the size of the tomato) from top to bottom. Put in the dish and add the garlic, celery, parsley and oil. Season quite generously with salt and pepper, roll up your sleeves and mix everything through with your hands. I love doing this, and so do my kids, but you can use a large spoon if you prefer. Bury the thyme sprigs underneath and put the dish in the oven. Bake, uncovered, for 30 minutes, turning the vegetables over once in this time.

Turn the vegetables again, lower the heat to 180°C (350°F/Gas 4) and cook for another 1¼ hours, or until the vegetables are golden roasted and moist and the natural sweetness of the tomatoes and carrots have come into being. Turn the vegetables once or twice more during this time, trying not to mash things up, but the tomatoes will invariably be melting and losing their shape. There should be very little liquid left, so you may have to add a few drops of water. Serve hot, or at room temperature.