Zucchini e Cavolfiore

An unusual and exceptionally tasty way to serve vegetables, Zucchini e Cavolfiore (zoo-kee-nee ay kavol-fee-or-ay) adds colour and spice to almost all meat and poultry dishes.

6 medium-sized courgettes , trimmed, sliced and degorged

1 medium-sized cauliflower, trimmed and broken into flowerets

6 fl. oz. olive oil

2 tablespoons turmeric

1 teaspoon salt

Preheat the oven to fairly hot 375 °F (Gas Mark 5, 190°C).

Set a saucepan of boiling, salted water over moderate heat and add the courgettes and the cauliflower. Boil for 3 minutes.

Drain the vegetables and set them aside.

Pour the oil into a roasting tin. Set the tin over moderate heat and heat the oil until it is very hot. Remove the tin from the heat and stir in the turmeric and salt. Using a wooden spoon, stir in the courgettes and cauliflower and stir well until the vegetables are thoroughly coated with the oil mixture. Place the roasting tin in the oven and roast the vegetables, turning them in the oil from time to time, for 30 minutes or until they are just tender.

Remove the tin from the oven, drain off the excess oil and transfer the vegetables to a warmed serving dish. Serve at once.

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