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.
