Method
- Preheat the oven to 200°C.
- Cut the courgettes into 1/2 cm thick slices and put them in a large bowl.
- Add the olive oil, oregano, mint, cumin, paprika, salt and pepper to the bowl. Mix everything well so the courgettes are evenly coated with the herbs and oil.
- Sprinkle the nutritional yeast flakes over the courgettes and mix gently so the flakes are well distributed.
- Arrange the marinated courgettes in a single layer in an oven dish. Make sure the slices do not overlap, so they roast evenly.
- Put the dish in the preheated oven and bake the courgettes for about 25 minutes, or until they are soft and nicely coloured.
- Take the dish out of the oven and drizzle the courgettes with a little lemon juice and an extra splash of olive oil before serving.
Serving tips
- Serve the roasted courgettes with a simple salad of rocket, cherry tomatoes and a light balsamic dressing for a fresh, crunchy contrast.
- Add toasted pine nuts or walnuts for extra texture and flavour.
- Combine with grilled ciabatta or other crusty bread.
- Garnish with fresh parsley or basil for a fresh finishing touch.
- For a complete meal, serve the courgettes with a piece of grilled fish for protein.
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