Ras El Hanout Roasted Courgettes | Nats Nourishments
Ras El Hanout Roasted Courgettes
10 mins prepServes 2
Hot, ras el hanout roasted courgettes and tomatoes served on a bed of cooling, garlicky yoghurt. This meal is deliciously light, perfect for lunch, and best enjoyed with warm pitta.
1: Preheat the oven to 190C.
2: Cut the courgette in half and then into fingers.
3: Toss the courgette with olive oil and ras el hanout, season, and roast for 35 minutes.
4: Grate the garlic into a bowl and squeeze over the lemon juice. Leave to sit for a few minutes.
5: Pour the yoghurt over the garlic and lemon mixture, add salt, and mix well.
6: Ten minutes before the courgettes are done, oil the tomatoes and roast for 10 minutes until just bursting.
7: Once everything is cooked, spread the yoghurt onto a plate and top with the tomatoes and then courgette.
8: Garnish with fresh parsley and enjoy with warm pitta.
