zucchine gialle e verdi al forno
for 6
2.5 kg mixed summer squash
1 kg mixed small zucchini
4 garlic cloves, peeled and finely chopped
3 tablespoons fresh marjoram, finely chopped
Maldon salt and freshly ground black pepper
100 ml olive oil
juice of 1 lemon
extra virgin olive oil
Put the squash and zucchini in a large bowl of cold water for an hour. Dry and cut into halves lengthways.
Preheat the oven to 200°C/400°F/Gas 6.
Mix together the garlic and marjoram, add plenty of salt and pepper and stir in the olive oil. Place the squash and zucchini in a large bowl, pour in the herb oil mixture and toss to coat each piece.
Place the squash and zucchini, cut side up, on to large flat trays and roast in the preheated oven for 15–20 minutes or until the tops are light brown. Squeeze lemon juice over and drizzle with extra virgin olive oil.