Barbecued
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 appetizer.

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.

Ingredients

• 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

Method

1. Mix the oil, garlic and chillies together - or chilli oil and garlic - or garlic oil and chillies - whatever you have to hand.
   
2. Trim and slice each vegetable lengthways, into 4 or 5 strips, and put into a container or bowl.
3. Pour over the marinade mixture and leave for about half an hour.
   
4. Barbecue the strips over hot coals until just tender, which should take about 3 minutes per side, basting occasionally with the marinade.
5. Serve immediately with steak or your chosen main dish -  or:
   
6. 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

1. Prepare the zucchini as above.
   
2. 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.
3. Mix with some chopped anchovies, capers, toasted pine nuts and sultanas and serve with plain grilled fish or chicken.

Top of Barbecued Courgettes

Home › Barbecue Recipes › Barbecued Courgettes