Courgette and Broccoli Parcels with Roasted Tomatoes
This colourful one-tray recipe showcases warm, juicy tomatoes with courgette and broccoli parcels. It's comforting, healthy and quick.
Substitute:
- No tomatoes? Use cherry tomatoes cut in half instead.
- No oregano? Try with rosemary or thyme.
Prep time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 2
Ingredients:
4 Tomatoes
1 Courgette
¼ Broccoli
1 Garlic clove
1 tbsp Oregano
150 g Goats cheese (fresh) / Vegan cheese
Olive oil
Salt & pepper
Recipe:
- Preheat the oven to 200 C/180 fan/gas mark 6. Cut the tomatoes into wedges and place them in a baking dish.
- Add the oregano, 2 tbsp olive oil, salt and pepper. Toss to coat and set aside.
- Use a vegetable peeler to cut the courgette into long, wide strips. Thinly chop the broccoli and mix in with the cheese, and a pinch of salt and pepper.
- Layer 4 courgette ribbons and layer flat on your board in a star shape. Start with 1 ribbon, then add another to make a X. Now make another X with the remaining 2 ribbons that will overlap with the first X. Spoon about 1 tablespoon of the broccoli and cheese filling onto the centre of the star.
- Bring the ends of the courgette together to wrap the cheese up. Repeat with remaining courgette and broccoli filling - you should be able to make 5 or 6 parcels.
- Place the courgette and broccoli parcels on top of the tomatoes.
- Drizzle with olive oil, season with salt and pepper, and roast for 20-30 minutes until the tomatoes are juicy and the parcels are hot. Then enjoy!
How to store
Store in the fridge in an airtight container for up to 4 days. Reheat in the oven for 10-15 minutes before serving.
Leftovers
Add your favourite pasta into these juicy tomatoes. You could also blend the roasted tomatoes to make more of a sauce for your pasta.
