At the weekend we headed off to Hastings, a seaside resort in the south of England. It was cold but sunny and we had a good walk and the children enjoyed very much playing with the pebbles at the beach.
The fresh sea breeze made us tired and hungry and for lunch we went to a local tapas bar which used to specialize in sea platters with tasty local fish like white bate, mussels, squid and scallops. We ended up being disappointed this time as the menu had completely changed and there was not a seafood platter to be seen. Good things don't always last! On the other hand they made some interesting and tasty coated vegetables.
Italian restaurants often do aperitifs with fried little vegetable bites, like sage, courgettes and aubergines. But of course even if they really are tasty, you don't always want fried food, especially in January when we try to eat lighter whenever possible!
Back home I coated some courgettes I had in the fridge with a a little olive oil, breadcrumbs and Parmesan for extra flavour. I popped them in the oven and... yes they were really tasty without frying them! This is a good way to make children eating vegetables. Mine loved them!
- Prep Time : 10 minutes
- Cook Time : 15 minutes
Slice the courgettes into thin slices with the help of a knife or with a mandolin
Coat them with olive oil
Now mix the breadcrumbs with the Parmesan and coat both sides of the courgettes
Line them up on a baking tray over a sheet of baking paper and cook them for about 15 minutes at 180C, depending on thickness, until they turn golden colour