I’ve been eating roasted courgette salad since I was a child. It is a side dish that works great alongside chips, to complement a dish. A couple of weeks ago I’ve made it with the intention of taking pictures and sharing the recipe, but then, we ate everything before I was able to take pictures. So, I’ve decided to make it again and snap a picture with the salad in its bowl, ready to be served.
You can make this salad with courgettes or small marrows. It is just as good with both. I haven’t given an exact amount for the balsamic vinegar, as one can adjust it according to how they like it. Also, if you want a more rich salad, add a spoon of oil. I would suggest a neutral testing oil, such as sunflower or rapeseed.
Ingredients for 2 servings of Roasted courgette salad:
– 4 courgettes
– balsamic vinegar
– 1-2 spoons of oil
Pre-heat the oven at 200C or 180C for fan assisted ovens.
While the oven is heating up, prepare the courgettes. Wash and cut them into similar size slices. Pour the oil in a large, shallow baking tray and place the courgette slices on top. Sprinkle salt on top and pour a bit more oil. To make sure I don’t add too much oil, I’ve sprayed oil on top instead.
Put the baking tray in the oven and leave for 20 minutes to bake. Take the tray out of the oven and flip the courgettes on the other side. Put the baking tray back into the oven and leave it for 10 more minutes. Again, take it out, flip again and put back into the oven. Switch off the heat and leave the tray in the oven. Leave it for another 10 to 20 minutes.
Take the courgettes out and put them in a bowl. Drizzle balsamic vinegar on top. Taste and add more vinegar and salt, according to your taste.
The side dish is ready to be served. Have you ever had roasted courgette salad?