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Anna Jones' Sweet roasted organic courgettes

Sweet roasted organic courgettes

This delicious recipe is taken from our BOOM ambassador, Anna Jones' first book 'A modern way to cook'. A new collection of delicious, healthy, inspiring vegetarian recipes – that are so quick to make they’re achievable on any night of the week.

THE RECIPE

This is a very quick and insanely good version of a ratatouille, which was
a classic in my house growing up. I use the grill instead of the oven to cook
the courgettes quickly and to impart maximum sweet smoky favour.

I eat this on its own with salad and some quinoa or bread, but if you want
to make it a hearty meal you could add some grilled halloumi or baked
ricotta. Leftovers are amazing in sandwiches or an omelette.

SERVES 4
4 medium organic courgettes
Organic olive oil
1 red organic onion
½ a bunch of fresh thyme
1 × 230g jar of roasted red peppers
550g organic cherry tomatoes
2 cloves of garlic
1 × 400g tin of organic chickpeas,
or 250g home-cooked organic chickpeas
(see pages 241–5)
1 unwaxed organic lemon

Method

Preheat your grill to high and get all your ingredients and equipment
together. For this recipe it really speeds things up to have a food processor
with a grating attachment. If not, a box grater will do.

Grate the courgettes then scatter evenly on a baking tray, season with salt
and pepper, drizzle with a little oil and place under the grill to cook and char
for about 20 minutes, turning every couple of minutes.

Meanwhile, put a frying pan on a medium heat. Thinly slice the red onion
and add it to the pan with a splash of olive oil and the thyme leaves. Cook
for 5 minutes, until soft and sweet.

Finely chop the red peppers and tomatoes and fnely slice the garlic. Once
the onions are browned, add them to the tray of courgettes with the peppers,
tomatoes and garlic and continue to cook and brown, turning every 5 minutes,
for a further 10–15 minutes.

Put the frying pan back on a high heat and add a little more olive oil. Add
the chickpeas, a good pinch of salt and pepper and the zest of the lemon and
cook until the chickpeas are crisped around the edges. This will take about
10 minutes, and you’ll need to keep tossing the chickpeas in the pan.
Once the courgette mixture is softened and sweet, and charred in places,
scatter over the chickpeas. Serve with some lemon-dressed green leaves.


Recipes from Anna Jones, A Modern Way to Cook, available now from 4th Estate.

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