By Dr Lydia Altini

This time of year brings an abundance of baby marrow—sometimes more than we know what to do with! If you’re looking for new ways to enjoy it, try this light but satisfying Marinated and Roasted Baby Marrow from the “Vegan Roasting Pan” by Kate Beskow.

Not only is baby marrow (also known as courgette or zucchini) delicious and versatile, but it’s also packed with health benefits! Rich in fibre and water, it supports digestion and gut health while being low in calories. It’s a great source of antioxidants, vitamin C, beta-carotene and potassium. Enjoy this nourishing ingredient in a fresh and flavourful way as a side or as an alfresco lunch served with fresh sourdough bread.

Ingredients:

• 1 tbsp olive oil
• Zest and juice of one unwaxed lemon
• 1 clove garlic, lightly bashed
• Pinch of dried chilli flakes
• Small handful of flat leaf parsley, very finely chopped
• 2 large baby marrow, very thinly sliced into ribbons (use a vegetable peeler or mandolin)
• Small handful mint leaves finely chopped
• 2 tsp pine nuts
• Handful of pitted black olives
• 4 sun dried tomatoes (drained if in oil) roughly sliced
• 4 artichokes (drained if in oil) roughly sliced
• Pinch of sea salt and black pepper
• Thin slices of sourdough bread to serve

Method:

1. In a bowl whisk together the oil, lemon zest and juice, chilli flakes and parsley. Stir in the baby marrow ribbons and allow to marinate for at least one hour.
2. Preheat the oven to 180℃. Arrange the baby marrow evenly in a roasting pan, then roast in the oven for 10 minutes.
3. Remove from the oven and scatter with the chopped mint, pine nuts, olives, sundried tomatoes and artichokes. Season with salt and pepper and toss everything together.
4. Arrange on a serving platter and serve either hot or at room temperature with sourdough bread.