Barbecued Courgettes
Loads of vegetables (and fruit) have a great affinity with the grill; this simple side dish may not seem much of a recipe, but it’s a surprisingly nice accompaniment to all manner of BBQ fare, from halloumi and chicken to fish or steak. Serves 4 as a side dish.
Ingredients
4 small-medium Courgettes, washed, trimmed and cut in half lengthways (if they are really big, slice them lengthways into 1cm-thick slices and omit the scoring)
Zest from half a Lemon
Light Olive Oil
Sea Salt and freshly ground Black Pepper
Method
About half an hour before you plan to start cooking, light the barbecue and wait for the flames to die down until the charcoal is light grey and glowing. When you’re ready to cook, use a sharp knife to score a criss-cross pattern into the fleshy side of each courgette half (don’t cut all the way through). Brush the halves lightly all over with the olive oil and season with salt and pepper. Place the courgettes on the hot grill and cook for 2-3 minutes before turning and cooking the other side for a further 2-3 minutes. Keep turning and cooking the courgettes for up to ten minutes, or until they’re soft and slightly charred. Transfer the courgettes to a serving dish, drizzle over a little more oil and check the seasoning, adding more if you think it is needed, then scatter over the lemon zest and serve.
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