Oven-roasted Marrow with Sweet Peppers and Garlic
Marrow still conjures up images of giant prize winning specimens at local horticultural shows but most supermarkets and greengrocers now stock mini versions ideal for about 6 servings. This recipe will accompany just about anything or can be turned into a main meal hot 'salad' with some sliced chorizo sausage or crumbled goat's cheese added before serving. It freezes well too!
1 small marrow, about 750g
1 small red pepper, de-seeded and roughly chopped
1 yellow pepper, de-seeded and roughly chopped
4 medium onions, peeled and sliced into thick wedges
2 large cloves garlic, chopped or sliced
1 handful fresh rosemary sprigs
Salt and ground black pepper
3 tablespoons olive oil
450g cherry tomatoes
1. Preheat the oven to 220 C/gas mark 7. Top and tail the marrow then cut into large bite-size chunks.
2. Put the marrow, peppers and onions in a large roasting tin. Sprinkle with the garlic, rosemary and seasoning. Drizzle the oil over, then mix thoroughly to coat everything in the oil.
3. Roast on the highest shelf of the oven for 15 minutes. Stir the cherry tomatoes into the vegetable mixture then return to the oven for a further 15-20 minutes, or until the vegetables are tender and turning golden brown at the edges. Serve straight away or cover and keep warm in a low oven.