Summer Side Dishes: Carrot and Courgette Ribbons & Roasted Tomatoes

Garlic and Parsley Roasted Tomatoes Recipe (Gluten free, Dairy free, Vegetarian, Vegan)

Ingredients (for 2 people)

2 tomatoes

1 minced garlic clove

1 tablespoon chopped flat leaf parsley

1 tablespoon olive oil

salt

1. Preheat the oven to 220°C (200°C fan). Cut the tomatoes in half and place them (cut face up) in a baking dish.

2. In a small bowl, mix the minced garlic, chopped parsley, olive oil and a pinch of salt. Spoon the mixture on top of the halved tomatoes.

Place the dish on the top shelf of the oven and cook for 15 to 20 minutes.

Serve the tomatoes with your favourite summer time main courses. It also goes very well for brunch with grilled halloumi or topped with fresh mozzarella.

Bon appétit!

Courgette and Carrot Ribbons Recipe (Vegetarian, Vegan, Gluten Free, Dairy Free)

Ingredients (for 2 people)

1 courgette

1 large or 2 small carrots

1/2 tablespoon olive oil

sea salt

freshly ground rainbow pepper (pepper mix) or black pepper

1. Using a vegetable peeler, peel the courgette and carrot into ribbons (stop at the core for the carrot and at the seeds for the courgette). 

2. Put the olive oil in a frying pan over medium to high heat. When it is sizzling (check with one of the vegetable ribbons), toss in the courgette and carrot ribbons and cook for 5 minutes. Season with a pinch of sea salt and a pinch of freshly ground rainbow pepper.

Put in a small dish and serve alongside your main course.

Bon appétit!