Courgetti with Agrodolce Roast Vegetables

Prep: 15 mins

Cook: 40 mins

Agrodolce is the Italian sweet and sour, and we’ve used organic red wine vinegar and honey to add our own version with roast veg. Tonight, swap spaghetti with courgetti for a very veggie “pasta”.

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371 kcal
(per portion)

Ingredients you'll need

1 aubergine
1 red onion
1 red pepper
A 250g punnet of cherry tomatoes
1 garlic clove
1 tbsp honey
1 tbsp red wine vinegar
A handful of rosemary sprigs
2 courgettes
½ x 50g chunk of Parmesan

From your kitchen

1 tbsp olive oil + 2 tsp
Sea salt and freshly ground pepper

You'll need

Roasting tin
Bowl
Spiraliser, julienne peeler or vegetable peeler
Deep frying pan or wok

Step by step this way

1.
Heat your oven to 200°C/Fan 180°C/Gas 6. Trim your aubergine and slice into small chunks. Peel and slice the onion. Halve the pepper. Scoop out the seeds and white bits. Slice into small lengths.
2.
Tip the chopped veg into a roasting tin. Add the cherry tomatoes. Peel and finely chop the garlic. Add to the tin.
3.
Pour the honey and red wine vinegar into a bowl with 1 tbsp olive oil. Season with salt and pepper. Whisk together to make the agrodolce sauce.
4.
Add the sauce to the veg. Toss to coat everything. Nestle the rosemary sprigs in the tin. Roast for 40 mins till the veg are tender and lightly charred.
5.
While the veg roast, trim your courgettes. Use a spiraliser to make thin courgetti. If you don’t have a spiraliser, use a julienne peeler or vegetable peeler to make long thin strands.
6.
Grate half the chunk of Parmesan. Put to one side.
7.
Warm 2 tsp olive oil in a deep frying pan or wok. Add the courgetti. Cook and stir over a lowish heat for 5 mins till the courgetti is tender and dark green.
8.
Heap the courgetti into bowls. Top with the agrodolce roast veg. Sprinkle with Parmesan to serve.

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