Roasted Courgettes with Tahini, Lemon, and Pomegranate Seeds

This Middle Eastern-inspired roasted courgette recipe is finished with nutty tahini, zesty lemon, and bursts of pomegranate. It’s one of my favourite courgette side dish recipes for adding colour and freshness to the table. Easy to prepare, and just as delicious cold the next day.

Course BBQ Side, Side Dish

Cuisine Middle Eastern

Diet Vegetarian

Keyword Courgette, roasted courgette

Prep Time 10

Cook Time 25

Servings Servings

Calories 118

Author Spooning & Forking

Ingredients

4 Courgettes medium sized, about 600g, sliced lengthways into thick strips
2 tbsp Olive oil extra virgin
2 tbsp Tahini make sure you stir it well
½ Lemon juiced
1 clove Garlic finely grated
2 tbsp Water cold, to loosen the tahini sauce
2 tbsp Pomegranate Seeds
1 tbsp Fresh Parsley finely chopped
Salt to taste
Black Pepper freshly ground, to taste

Instructions

Preheat the oven to 200°C (fan 180°C). The courgette slices go onto a lined baking tray, drizzled with olive oil and seasoned well. I roast them for 20–25 minutes, turning halfway, until they’re golden and tender.
While they roast, I whisk together tahini, lemon juice, garlic, and just enough water to make a pourable sauce. I like mine slightly thick so it clings to the courgettes. Once the courgettes are ready, I transfer them to a serving plate, drizzle over the tahini sauce, sprinkle with pomegranate seeds and parsley, then serve warm or at room temperature.

Nutrition