Gift an article

Roasted baby marrow and tomato salad

accreditation
Share your Subscriber Article
You have 5 articles to share every month. Send this story to a friend!
This site is protected by reCAPTCHA and the Google Privacy Policy and Terms of Service apply.
loading...
Loading, please wait...
Baby marrows and tomatoes always go well together, whether fresh or roasted.(Photo: Jacques Stander)
Baby marrows and tomatoes always go well together, whether fresh or roasted.(Photo: Jacques Stander)

Baby marrows and tomatoes 1 Sprinkle olive oil on a baking sheet and arrange the baby marrows and tomatoes on it. Sprinkle the garlic and rosemary over and season with salt and pepper, as well as a little sugar on the tomatoes. Sprinkle a little more oil over.

Roast until lightly charred, but still firm – about 10 minutes. (To create an attractive griddle pattern, you could also roast the baby marrows and tomatoes in a griddle pan.) 

2 Transfer the baby marrows and tomatoes to a bowl or serving dish. Sprinkle more olive oil over if you prefer to serve the dressing on the side. 

Read this for free
Get 14 days free to read all our investigative and in-depth journalism. Thereafter you will be billed R75 per month. You can cancel anytime and if you cancel within 14 days you won't be billed.
Try FREE for 14 days
Already a subscriber? Sign in