Roasted courgette, polenta and feta bake

This is a brand new recipe for me and one I knew I'd have to share. This dish is so versatile, you can enjoy it hot or cold, as a main with salad or a side dish with extra veggies/meat or fish. It's just perfect for this time of year.

A really satisfying dish, with plenty of flavour, from both the feta and the roasted veggies.

This bake has a high protein content, due to the egg and Greek yoghurt content and I've found it a perfect solution to a quick lunch, that doesn't include bread (for a change).

Total cooking/prep time is 35mins max - ideal for a mid-week supper!

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RECIPE

Serves 3-4

Ingredients

1kg Courgettes, cut into 2cm slices

1 1/2 tbsp olive oil

Salt and pepper

125g spring onions, trimmed

5 Eggs, lightly beaten

150g Greek yogurt

35g Polenta

135g Feta cheese, crumbled

2 Garlic cloves, finely grated

1 Sprig of rosemary

1 Sprig of thyme

Method

Preheat the oven to 190c fan. Place the courgettes into a large roasting tin, or two, ensuring they lie on a single layer. Drizzle with 1tbsp olive oil and some salt and the rosemary and thyme and mix. Roast for 10 mins.

Then drizzle 1/2 tbsp oil on the spring onions and add to the tin. Roast for another 10 mins. The courgettes should be tender and the spring onions browning.

Reduce the oven to 170c. In a bowl mix together all of the other ingredients and season. Spoon the roasted veg into a gratin/cast iron dish. Pour the batter over the veg and bake for 15-20 mins until just set and slightly golden. Serve hot or cold.