Slice your vegetables on the diagonal then roast with garlic, rosemary and thyme in perfectly presented neat rows
Ingredients
- 5 tbsp olive oil, plus extra for the baking sheet
- 4 courgettes, sliced diagonally
- 6-8 plum tomatoes, sliced lengthways
- 2 garlic cloves, thinly sliced
- few thyme and rosemary sprigs, leaves picked and chopped
Method
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Heat oven to 190C/170C fan/gas 5. Drizzle a large baking sheet with a little olive oil. Arrange a row of alternate courgette and tomato slices over the sheet with a garlic slice in between each. Repeat to make 8 rows. Scatter with the herbs, season and drizzle with the oil.
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Bake for 20-25 mins until the vegetables are tender. Remove from the sheet with a palette knife and set a row on each plate.