Roasted Courgette and Aubergine with Garlic, Lemon and Thyme
Roasted courgettes and aubergines with garlic, lemon, and thyme – a simple Mediterranean-inspired side that’s packed with flavour. Perfect for BBQs, salads, or midweek meals.
Ingredients
- 2 Courgettes sliced into half moons of 1cm
- 1 Aubergine large, cut into 2cm wedges
- 3 tbsp Olive oil extra virgin
- 2 cloves Garlic thinly sliced
- 1 Lemon zested and juiced
- 1 tsp Fresh thyme or ½ tsp dried
- Sea salt to taste
- Black pepper to taste
Instructions
- Preheat your oven to 220°C (200°C fan) and line a large baking sheet with parchment paper.
- In a large bowl, toss the courgette and aubergine slices with olive oil, garlic, lemon zest, thyme, salt and pepper. Make sure each piece is coated.
- Spread the vegetables in a single layer on the prepared tray.
- Roast for 20–25 minutes, turning once halfway, until tender and golden at the edges.
- Remove from the oven, squeeze over the lemon juice, and check the seasoning. Serve warm.
