Good robust flavours and textures which go nicely with roast chicken or fish and roast alongside the main dish in the oven.
2 cloves of garlic
A sprig of fresh rosemary cut in half
olive oil for roasting
salt and pepper
Pre heat the oven to 180C.
Wash the scallions and courgettes and slice them longways.
Peel the garlic and cut it into halves.
Put all the ingredients into a roasting tin and drizzle with olive oil.
Season lightly with salt and pepper and toss everything together with your hands, making sure the vegetables are covered in a light coating of oil and the rosemary lightly flavours the vegetables.
Roast in the oven for 20 to 25 minutes, giving the tin a shake half way through.
Once the courgettes and scallions are nicely browned, but still firm, remove them from the oven, season and serve nice and hot.
Photography by Marta Miklinska. Food Styling by Trish Deseine.