The Knobbly Plate

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Mediterranean

Lemon Roasted Courgettes with Herbs

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With the arrival of summer comes the first crop of vibrant, tender courgettes, a seasonal gift that begs to be turned into something simple yet bursting with flavour. One of the easiest and most delicious ways to enjoy new season courgettes is to roast them Mediterranean-style with lemon, herbs, and a drizzle of good olive oil. This dish is quick to prepare, incredibly affordable, and pairs beautifully with everything from grilled fish to crusty bread.

To make this dish, start with the freshest courgettes you can find—small to medium ones are ideal as they tend to be sweeter and more delicate. Slice them lengthwise into halves or quarters, depending on size, then lay them in a single layer on a baking tray. The goal is to get the edges slightly caramelised while the centres remain tender and juicy.

A generous drizzle of olive oil comes next, coating each piece so they roast rather than steam. Then comes the real character: a squeeze of fresh lemon juice, which infuses the courgettes with bright, citrusy tang. Add finely grated lemon zest for an extra punch of flavour. Season with sea salt, cracked black pepper, and a handful of chopped herbs—thyme and oregano work beautifully, but parsley, rosemary, or mint can all offer different twists.

Pop the tray into a hot oven, around 200°C (400°F), and roast for about 20–25 minutes. Halfway through, give them a gentle toss to ensure even colouring. The result is golden, slightly crisp courgettes with a zesty, herb-infused fragrance that fills the kitchen.

This dish is not only quick and satisfying but also incredibly versatile. Serve it warm as a side dish, pile it over couscous or quinoa for a wholesome vegetarian meal, or let it cool and mix it into a salad with feta cheese and olives. It’s a dish that celebrates summer produce at its best—minimal effort, maximum flavour.

With just a few pantry staples and garden-fresh vegetables, lemon roasted courgettes are proof that the simplest ingredients, treated well, can become something truly special. Whether you’re cooking for one or a crowd, this Mediterranean-inspired recipe is a go-to that you’ll come back to all season long.

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Lemon Roasted Courgettes with Herbs
Author: 
Recipe type: Vegan/Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
Serves: 4 persons
 
Ingredients
  • 3 large courgettes
  • 2 tablespoon olive or sunflower oil
  • 2 cloves garlic
  • 1 lemon
  • fresh mint
  • fresh parsley
Instructions
  1. Preheat the oven to 180°C / 350°F / Gas Mark 4.
  2. Trim the ends from each courgette.
  3. Slice in half then slice each half into 8 wedges.
  4. Toss the wedges in the olive oil,
  5. crushed garlic and season generously with salt and black pepper.
  6. Tip the wedges onto a large baking tray and turn them over so they are all skin down.
  7. Roast for 25-30 minutes until the edges are turning golden brown, but the wedges have kept their shape and not turned soggy.
Just before serving,
  8. scatter the wedges with the lemon zest and finely chopped parsley and mint, and toss through the juice of half the lemon.

 

Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion

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Roasted root vegetables are such a classic and comforting dish, perfect for any occasion! The combination of beetroot, parsnips, carrots, and red onion offers a delightful mix of flavors and colors. Here’s a simple recipe to make them:

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Roasted Root Vegetables, Beetroot, Parsnips, Carrots and Red Onion
Author: 
Recipe type: Vegetarian
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 medium-sized beetroots, peeled and diced
  • 3 medium-sized parsnips, peeled and diced
  • 3 medium-sized carrots, peeled and diced
  • 1 large red onion, peeled and cut into wedges
  • 3 tablespoons olive oil
  • Salt and pepper to taste
  • Optional: herbs like thyme or rosemary for extra flavor
Instructions
  1. Preheat your oven to 200°C (400°F).
  2. In a large mixing bowl, combine all the diced vegetables.
  3. Drizzle the olive oil over the vegetables and toss them until evenly coated.
  4. Season with salt, pepper, and any herbs you're using. Toss again to distribute the seasoning.
  5. Spread the vegetables out onto a large baking tray in a single layer, ensuring they're not overcrowded. You can use two trays if needed.
  6. Roast in the preheated oven for about 25-30 minutes, or until the vegetables are tender and lightly caramelized, stirring halfway through to ensure even cooking.
  7. Once done, remove from the oven and serve hot as a side dish to your favorite main course.

These roasted root vegetables are not only delicious but also packed with nutrients and vibrant colors that will brighten up any meal! Enjoy!

 

 

Wild Garlic Pesto

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It’s getting around to my favourite time of the year when there is so much free food to forage for. I love making recipes with wild garlic and walking in woods where there is a huge abundance of it at this time of year. The heady smell in the early morning is intoxicating. I took this shot on a walk through a wood near Butler Hill in Hampshire in the heart of the Southdowns National Park not long after dawn. I have yet to come across anywhere else where the wild garlic is so proliferous. I always like to leave plenty behind for others to forage and to not destroy the crop and so damage it for next years growth but there is absolutely no problem with that here as you can see by the image. It’s absolutely everywhere. What a find!

Wild garlic boasts a nutritional value rich in vitamins A and C, calcium, iron, phosphorus, and copper. It also contains organosulphur compounds, phenolic compounds, steroidal glycosides, lectins, and a variety of essential amino acids, contributing to its garlic nutritional value.

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Wild Garlic Pesto
Author: 
Recipe type: Foraged
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 150g wild garlic leaves or young nettles, or a mixture (foraged – see tip)
  • 50g parmesan or vegetarian alternative, finely grated
  • 1 garlic clove, finely chopped
  • ½ lemon, zested and a few squeezes of juice
  • 50g pine nuts, toasted
  • 150ml rapeseed oil
Instructions
  1. STEP 1
  2. Rinse and roughly chop the wild garlic leaves.
  3. STEP 2
  4. Blitz the wild garlic leaves, parmesan, garlic, lemon zest and pine nuts to a rough paste in a food processor. Season, and with the motor running slowly, add almost all the oil. Taste, season and add a few squeezes of lemon juice.
  5. STEP 3
  6. Transfer the pesto to a clean jar and top with the remaining oil. Will keep in the fridge for two weeks.

 

Marinated Olives

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There is nothing more I like than tucking into a bowl of marinated olives whilst I am enjoying a cold beer or two.

Marinated olives are a delightful appetizer or snack that can be enjoyed on their own or as part of a larger spread. Here’s a simple recipe for marinated olives: I made these olives in no time at all and they were super simple to make too. Little or no culinary experience is necessary.

 

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Marinated Olives
Author: 
Recipe type: snack/appetizer
Cuisine: Mediterranean
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 2 cups mixed olives (such as Kalamata, green, or black olives)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh lemon zest
  • 2 tablespoons fresh lemon juice
  • 2 tablespoons extra virgin olive oil
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • ½ teaspoon red pepper flakes (adjust to taste)
  • Salt and black pepper to taste
  • Fresh herbs (such as rosemary or basil) for garnish (optional)
Instructions
  1. Rinse the olives under cold water to remove excess salt and drain them well.
  2. In a mixing bowl, combine the olives, minced garlic, lemon zest, lemon juice, extra virgin olive oil, dried oregano, dried thyme, red pepper flakes, salt, and black pepper. Stir well to ensure the olives are evenly coated with the marinade.
  3. Cover the bowl with plastic wrap or transfer the olives to an airtight container.
  4. Refrigerate the marinated olives for at least 2 hours to allow the flavors to meld together. For best results, marinate them overnight.
  5. Before serving, let the olives come to room temperature for about 30 minutes.
  6. Garnish with fresh herbs, if desired, and serve as a flavorful appetizer or snack.