I found some lovely mini yellow courgettes at my local fruit and veg market. It would look really colourful as courgetti, but I decided to use a potato peeler and do thin ribbons, for this side dish. I served this with my roast potatoes and it was a match made in heaven.
The key to this dish is to layer the vegetables. Tomatoes on the bottom, as they are the juicest, and then cover with the courgette strips and then the bacon pieces. Make sure you use smoked bacon. If you’re a veggie, then cut up random bits of haloumi instead of bacon, it will absorb the flavours and crisp up in the same way.
Oven: Gas mark 220
Punnet of cherry tomatoes to cover the bottom of a baking tray, cut in halves.
2 courgettes, to layer over the tomatoes.
4 strips of smoked bacon.
Salt and Pepper.
Preheat the oven.
Later the halved tomatoes on the bottom of the oven tray.
Later the ribbons of courgette on top.
Cut strips of bacon up randomly on top, with scissors.
Roast in the oven for 30 mins. 15 minutes in drain off the excess tomatoe juice. If you’re doing potatoes add the juice to them.