Roast Med Veg on Toast

Roasted courgettes, sweet red peppers and UK Shallots come together in this simple summer recipe, finished with Nori Flakes, lemon and plenty of fresh basil.

Adding the Nori for the final few minutes of roasting gives it a chance to mingle with the olive oil and roasted vegetables, bringing an extra savoury depth without overpowering their fresh, sweet flavours. Pile everything onto toasted sourdough and finish with Parmesan, if you fancy it.

Serves

2

Ingredients

• 1 medium courgette
• 2 long sweet red peppers
• 3–4 UK Shallots
• 1 lemon
• 2 tbsp olive oil
• 1–2 tsp Nori Flakes
• Ground black pepper, to taste
• A handful of fresh basil leaves
• Parmesan, finely grated, optional
• 4 slices sourdough or crusty bread, to serve

Method

1. Preheat the oven to 200°C / 180°C fan.
2. Slice the courgette into rounds. Deseed the peppers and slice into strips, then peel the shallots and cut into halves or quarters, depending on their size.
3. Arrange the courgette, peppers and shallots in a large roasting tray. Drizzle with the olive oil, season with black pepper and toss everything together.
4. Roast for approximately 20–25 minutes, turning the vegetables once during cooking, until they are beginning to soften and caramelise around the edges.
5. Finely grate over the lemon zest and sprinkle the Nori Flakes across the vegetables. Toss gently, then return the tray to the oven for a further 5 minutes.
6. Meanwhile, toast the sourdough until crisp and golden.
7. Remove the vegetables from the oven and squeeze over a little fresh lemon juice.
8. Spoon the roasted vegetables generously over the toasted sourdough.
9. Tear the fresh basil leaves over the top and finish with a little extra Nori Flakes, if you like.
10. Add a grating of Parmesan, if using, and serve while everything is still warm.

We made this one using UK Shallots, whose sweetness really comes into its own when roasted alongside the peppers and courgettes. https://www.ukshallot.com/