Roast agrodolce summer squash


Serves 2 as a main dish or 4 as a side

  • 1 tbsp capers
  • 2 tbsp red-wine vinegar
  • 1/2 tbsp olive oil
  • 1 tsp honey
  • Pinch cinnamon
  • 500g patty pan squash or small courgettes
  • 200g cherry tomatoes, halved
  • Zest of 1 lemon
  • 1/2 bunch flat-leaf parsley, roughly chopped
  • 1 good pinch chilli flakes
  • 100g goat’s cheese


  1. Heat the oven to 220C/425F/gas 7. Mix the capers, vinegar, olive oil, honey and cinnamon in a mixing bowl, add the squash or courgettes and turn to coat in the marinade.
  2. Tip the lot on to a tray, scatter with the tomatoes, season well with salt and pepper, and bake for 30-35 minutes, until the courgettes are cooked through, burnished and brown at the edges.
  3. Take out of the oven and scatter liberally with lemon zest, parsley and chilli flakes. Serve with a little goat’s cheese c rumbled on top.
Vicky Skingley