Courgettes / Zucchini
Eat barbecued courgettes or zucchini straight off the grill or enjoy
them when they have cooled, as a nice, tasty starter or picnic
Two names, same vegetable. They just have different names depending on where you live.
They are a good choice of vegetable to barbecue because they don’t dry out.
They are great served warm with grilled steak for example, as a garlicky side dish, or choose the sweet and sour option to liven up a piece of plain fish or chicken.
- 7 or 8 medium sized zucchini
- 2 fl oz (55 ml) of olive oil
- 2 cloves of garlic, peeled and crushed - or, for speed, use garlic infused olive oil
- a pinch of crushed dried chillies – or use chilli infused olive oil
- Mix the oil, garlic and chillies together - or chilli oil and garlic - or garlic oil and chillies - whatever you have to hand.
- Trim and slice each vegetable lengthways, into 4 or 5 strips, and put into a container or bowl.
- Pour over the marinade mixture and leave for about half an hour.
the strips over hot coals until just tender, which should take about 3
minutes per side, basting occasionally with the marinade.
- Serve immediately with steak or your chosen main dish - or:
- If preparing the dish to use as a cold appetizer, leave to cool and then sprinkle with fresh, torn, basil leaves and sea salt before serving.
Sweet and Sour
- Prepare the zucchini as above.
- Grill them, brushed with oil, without the garlic or chilli (or fry in a pan in a mixture of olive oil and butter) until golden.
- Mix with some chopped anchovies, capers, toasted pine nuts and sultanas and serve with plain grilled fish or chicken.
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