If you’re growing courgettes you may be wondering what on earth to do with them all. This little recipe is delicious and can be easily adapted for variety. It works with other summer squashes and aubergines too.
Simply slice courgettes into thin slices (no more than the thickness of a pound coin) and brush with olive oil. Griddle the slices on a BBQ grill or using a griddle pan. Try not to turn the courgettes more than once so that you get lovely grill marks across them. If you don’t have a griddle pan or BBQ, then you can simply use a frying pan, it just won’t look so pretty! Once they are cooked, take them off the heat and put them into a separate bowl. Drizzle with olive oil, a generous squeeze of olive oil, chopped mint and sea salt. You can add chilli if you want a little heat.
- Add a little fried, chopped garlic too
- Add goats cheese or pine nuts as well
- Replace chopped mint and lime with chopped basil and lemon
- Mix with wild rocket to bulk it out into more of a salad