If you’re a keen gardener (or market frequenter), you may be lucky enough to have a glut of late-summer courgettes. I am often the recipient of such “problems”, and love including them in any meal I can. This way of cooking them is a current favourite. I’ve left the cooking time a little open, because it depends on the thickness of your courgettes, the size of your pan, the reliability of your oven, etc, but you’re looking for slightly coloured, but not collapsing chunks. The dressing is fabulous and, let’s be honest, roasting feta is always a good idea. This makes a great light meal (on a slab of sourdough, perhaps) or side.
