Roasted courgettes with garlic yoghurt
Topped with crunchy pumpkin seeds and mixed with a generous handful of fresh herbs, these warm tender courgettes are nestled onto a bed of cool creamy yoghurt to make an impressive side dish. Although I prefer serving the courgettes warm they are still delicious when allowed to cool to room temperature.
Ingredients
- Garlic4 კბილი
- Olive Oil45 ml
- Lemon juice15 ml
Instructions
6 steps- 1
For the garlic yoghurt, stir together the yoghurt and garlic in a bowl. Season with salt and pepper and keep cool until ready to serve.
- 2
For the roasted courgettes, preheat the oven to 210C/190C Fan/Gas 6.
- 3
Top and tail the courgettes, slice in half lengthways and then again to make four long pieces for each courgette. Then cut horizontally to make roughly 2cm/¾in long triangular batons. Place into a roasting tin, season with salt and pepper and toss in the olive oil.
- 4
Spread out into a single layer and roast for 20-30 minutes until lightly golden and cooked through.
- 5
Remove from the oven and while still hot mix in the lemon zest and juice, dill and mint.
- 6
Spoon the garlic yoghurt over a serving platter and lay the warm roasted courgettes and herbs on top. Sprinkle over the roasted pumpkin seeds and chilli flakes and serve.
Nutrition
1 serving ≈ 225 g
Nutrition values are estimates. - means data is unavailable.
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