Ingredients
- 4 zucchini
- 6 tomatoes
- 4 cloves of garlic, peeled
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olive oil
For the dressing
- 3 teaspoons of honey
- 3 teaspoons olive oil
- 3 teaspoons red wine vinegar
For the crumble
- 50 g of softened butter
- 50 g breadcrumbs
- 50 g grated parmesan
Preparation
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Preheat the oven to 200°C (gas mark 6-7).
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Wash the vegetables. Cut the zucchini into slices and the tomatoes into large pieces. Cook them with a little olive oil and the whole garlic cloves for 30 minutes. After this time, sprinkle the vegetables with the vinaigrette obtained by mixing the ingredients. Return to the oven for 5 minutes.
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Prepare the crumble by thoroughly mixing the softened butter, breadcrumbs and grated parmesan. Spread it over the roasted vegetables and bake for 15 min at 180°C (gas mark 6).
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Enjoy hot, as a main course or as an accompaniment to meat or fish.
