Roasted zucchini, tapenade


& organic Lemongrass

8 zucchini
a pot of green tapenade
oil extracted from olive & lemongrass

Cut the zucchini into thin slices lengthwise.

Place them in a rectangular baking dish, brush them with green tapenade, sprinkle with thyme and bake at 180 * for about 15 minutes.

Take the dish out of the oven and sprinkle the zucchini with olive oil and lemongrass before serving.