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Grilled courgettes recipe

Grilled courgettes recipe



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  • Recipes
  • Dish type
  • Side dish
  • Vegetable side dishes
  • Courgette side dishes

A deliciously light Italian side dish of char-grilled courgettes brushed with olive oil, garlic, white wine vinegar and fresh parsley. Ready in 15 minutes.

55 people made this

IngredientsServes: 4

  • 2 medium courgettes, sliced lengthways into 1/2cm thick slices
  • extra virgin olive oil, as needed for brushing
  • 2 tablespoons freshly chopped parsley
  • 4 tablespoons extra virgin olive oil
  • 2 cloves garlic, minced
  • 2 tablespoons white wine vinegar
  • salt and pepper, to taste

MethodPrep:8min ›Cook:7min ›Ready in:15min

  1. Season the courgettes with salt and pepper. Lightly brush with extra virgin olive oil.
  2. Heat a griddle pan over medium-high heat. Cook the courgette slices in batches, laying them flat on the pan and cooking until grill marks appear on one side; flip and cook on the other side.
  3. Place parsley, 4 tablespoons olive oil, minced garlic, white wine vinegar, salt and pepper in a bowl; stir to mix. Brush on top of the grilled courgettes. Serve!

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Best-Ever Grilled Zucchini

Zucchini is one of our favorite vegetables to grill in the summer. Why? It's healthy, it's easy, and it cooks SO FAST. This recipe takes just 10 to 15 minutes from start to finish. Check out our tips below for perfect grilled zucchini every time.

Go For Smaller Zucchinis

The smaller the zucchinis, the smaller the seeds. Big seeds are less than desirable, so try to pick smaller zucchinis when you can. If they're especially small, you can halve them lengthwise. Easy prep, short cook time, and especially flavorful. Major win!

Go Crazy On The Seasonings

Grilled zucchini is a blank canvas&mdashyou don't have to stop at salt and pepper! We're keeping it pure and simple with some crushed red chili flakes and lemon zest, but don't be afraid to get wild with your favorite flavors. Add some crunch with toasted nuts or seeds, load them up with chopped or torn herbs, or add some pops of bright flavor with capers or citrus juice. The more, the merrier! You can also serve it up with a drizzle of dressing, like our homemade ranch or green creamy dressing.

Serve It ASAP

Zucchini tends to get a little mushy as it sits. If you're preparing a big meal on the grill, save the zucchini for last. (Perhaps while your grilled steak is resting.) As soon as it's off the grill, season and serve!

Made it? Let us know how it went in the comment section below!

Editor's note: This intro was updated to add more information about the dish on April 21, 2021.


Smashed chickpeas with grilled courgette

Heat 1 tbsp oil in a large frying pan and add the onion. Saute for 8-10 minutes until soft and slightly golden. Add the garlic and cook for a further 3 minutes, then add the chickpeas directly to the pan and cook for an additional 1 minute. Turn off the heat, then add the crème fraîche and 3 tbsp warm water. Mash until the chickpeas are broken down but still chunky. Season, then cover and keep warm.

Place a small frying pan over a medium/high heat and add the cumin seeds. Toast for 1-2 minutes until fragrant, then immediately transfer to a pestle and mortar and grind coarsely. Peel the courgettes into long ribbons and toss with the cumin seeds, lemon zest and 1 tbsp of oil. Set aside.

Heat a griddle pan over a medium high heat and add the courgette in three batches, cooking for 2-3 minutes and turning over occasionally, until cooked with some griddle marks. Transfer to a plate, cover and keep warm.

Whisk together the tahini, 2 tbsp lemon juice, the honey and 100ml warm water until smooth and runny, but not too thin. Arrange the smashed chickpeas on plates and top with the courgettes. Scatter over the feta and pomegranates and serve with the tahini sauce for dipping and drizzling.


Recipe Summary

  • 1 large zucchini, cut into 1/2-inch rounds
  • 1 tablespoon olive oil
  • ¼ cup pizza sauce
  • ½ cup chopped red onion
  • ½ cup chopped roasted red pepper
  • ½ cup chopped fresh mushrooms
  • ¼ cup crumbled goat cheese
  • 2 ounces shredded mozzarella cheese
  • 1 clove garlic, minced
  • 1 teaspoon Italian seasoning

Preheat grill for medium heat and lightly oil the grate.

Brush one side of each zucchini round with olive oil brush the opposite side with pizza sauce. Evenly divide red onion, roasted red pepper, mushrooms, goat cheese, mozzarella cheese, garlic, and Italian seasoning over each zucchini round.

Grill zucchini pizzas over preheated grill until zucchini is tender, about 10 minutes.


Grilled marinated halloumi on seeded vegetable ribbons recipe

Salty halloumi, fragrant with herbs and garlic, marries beautifully with sweet-tasting vegetables here. Take care not to overcook the veg &ndash it should retain some bite.

Ingredients

  • 1 lime
  • 8 tbsp olive oil
  • 1 tsp crushed dried chillies
  • 1 tsp dried oregano
  • 0.5 tsp dried mint
  • 1 garlic clove, crushed
  • 1 pinch salt and freshly ground black pepper
  • 250 g block halloumi cheese, cut into 8 slices
  • 1 pile of Mediterranean flatbreads (khobez), and a dish each of olives and pickled chillies, to serve
  • 1 lime
  • 8 tbsp olive oil
  • 1 tsp crushed dried chillies
  • 1 tsp dried oregano
  • 0.5 tsp dried mint
  • 1 garlic clove, crushed
  • 1 pinch salt and freshly ground black pepper
  • 8.8 oz block halloumi cheese, cut into 8 slices
  • 1 pile of Mediterranean flatbreads (khobez), and a dish each of olives and pickled chillies, to serve
  • 1 lime
  • 8 tbsp olive oil
  • 1 tsp crushed dried chillies
  • 1 tsp dried oregano
  • 0.5 tsp dried mint
  • 1 garlic clove, crushed
  • 1 pinch salt and freshly ground black pepper
  • 8.8 oz block halloumi cheese, cut into 8 slices
  • 1 pile of Mediterranean flatbreads (khobez), and a dish each of olives and pickled chillies, to serve
  • 2 thin parsnips, peeled but left whole
  • 2 large carrots, peeled but left whole
  • 2 courgettes, trimmed but left whole
  • 1 tbsp sesame oil
  • 2 tbsp black onion seeds
  • 2 tbsp sesame seeds
  • 2 thin parsnips, peeled but left whole
  • 2 large carrots, peeled but left whole
  • 2 courgettes, trimmed but left whole
  • 1 tbsp sesame oil
  • 2 tbsp black onion seeds
  • 2 tbsp sesame seeds
  • 2 thin parsnips, peeled but left whole
  • 2 large carrots, peeled but left whole
  • 2 courgettes, trimmed but left whole
  • 1 tbsp sesame oil
  • 2 tbsp black onion seeds
  • 2 tbsp sesame seeds

Details

  • Cuisine: Vegetarian
  • Recipe Type: Main
  • Difficulty: Easy
  • Preparation Time: 20 mins
  • Cooking Time: 5 mins
  • Serves: 4

Step-by-step

  1. Put 8 wooden skewers in cold water to soak. Finely grate the zest of the lime into a shallow dish. Squeeze the juice into a separate dish. Whisk 6 tbsp olive oil into the zest with half the lime juice, chillies, herbs, garlic, and plenty of pepper. Add the cheese slices, turn to coat completely, and leave to marinate for several hours or overnight, turning once or twice.
  2. Pare the vegetables with a potato peeler, holding them firmly at each side and turning at intervals to shave them all around. There will be a central piece you cannot pare, which can be set aside to use for soup.
  3. Heat the remaining olive oil in a large frying pan or wok. Add all the vegetables and stir-fry for 2 minutes until beginning to soften. Cover and cook for a further 2 minutes until tender, but still with a little crunch. Add the sesame oil, remaining lime juice, onion seeds, and sesame seeds, and toss well. Season lightly with salt and pepper. Remove from the heat.
  4. Preheat an oiled, flat griddle pan or grill rack. Remove the cheese from the marinade and thread a piece on each of the soaked wooden skewers. Griddle for 1 minute on each side, pressing down with a fish slice, until charred brown in places. Place on a plate and drizzle the remaining marinade over.
  5. Toss the ribbons over a high heat once more to heat through. Serve the vegetable ribbons with the cheese sticks, Mediterranean flatbreads, olives, and pickled chillies.

The More Veg Cookbook, by Carolyn Humphries, published by DK, £16.99, dk.com

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Grilled Squash Garlic Bread

Ricotta, garlic, and grilled veggies give this garlic bread a summer refresh.

large ciabatta bread (10 in. by 7 in.)

  1. Cut zucchini and summer squash lengthwise ¼ inches thick. Brush with 1 tablespoon olive oil, season with salt and pepper, and grill over medium-high until charred and just tender, 3 minutes per side. Toss scallions with 1 teaspoon olive oil and grill, turning occasionally, until just tender transfer to a board and cut into pieces.
  2. Split ciabatta bread and grill until toasted, 1 minute per side, then rub each cut side with 1 large clove garlic and brush with 1 tablespoon olive oil.
  3. Spread ricotta on each half, then top with zucchini, squash, and scallions. Zest lemon on top and drizzle with 1 tablespoon olive oil.

PER SERVING 325 CALORIES, 14 G FAT (4.5 G SATURATED), 12 G PROTEIN, 530 MG SODIUM, 39 G CARB, 3 G FIBER


Recipe: Grilled courgettes with walnut pangrattato, labneh and mint

Hot and fast is the approach with this recipe, if that isn't too racy a thing to say. The courgettes have been tasting marvellous lately. Time to make the most of them.

GRILLED COURGETTES WITH WALNUT PANGRATTATO, LABNEH AND MINT

Cook time: 5 mins
Prep time: 10 mins
Serves: 4 as a side

Ingredients
Olive oil
6 smallish courgettes, halved lengthways
2 cloves garlic, finely chopped
1 cup coarse sourdough breadcrumbs
Handful of walnuts, roughly chopped
1 cup labneh or sour cream
1 lemon
Sea salt and black pepper
Small handful of mint

Method
On the barbecue or in a griddle pan over a high heat, douse the courgettes in a bit of olive oil, and grill quickly on both sides. Take care not to let them get soft.

In the meantime, fry the garlic in a bit of olive oil, adding the breadcrumbs after a minute or two. Once everything is starting to turn golden brown, add the walnuts and fry for another minute or two until everything is crisp and fragrant.

Beat together the labneh and the zest from the lemon with a bit of salt and pepper to taste. Smear this over a serving dish.

Once the courgettes are just tender but still with bite, remove from the grill and pop on top of the labneh. Season well, then scatter over the breadcrumb mixture, followed by a bit of torn up mint. Drizzle with a little olive oil and serve immediately.


Grilled Cajun Garlic Butter Cod

The moment I had my first bite of this grilled cod, I knew I had tasted something epic. I had to put that it was insanely good because anything less wouldn’t have done this dish justice. Similar to my Baked Cod Recipe, grilling the fish adds another layer of texture and flavor that kicks it up a notch. The buttery garlic sauce bastes the fish in an intense flavor that also adds moisture, perfect for grilling.

Summer is coming and with it the grilling season. I love being able to make dinner outside. It doesn’t heat up my kitchen and I can leave any smells outside as well. It frees up the oven if I do need it to make killer side dishes like Stick of Butter Rice or Sweet Potato fries. This cajun butter grilled cod could not be easier and is the perfect recipe if you are a beginner or a pro. This will grill up perfectly and taste fantastic! Be prepared to impress!


Recipe Summary

  • 2 cloves garlic, minced
  • 2 tablespoons brown sugar
  • 3 tablespoons honey
  • 3 tablespoons soy sauce
  • 3 tablespoons Worcestershire sauce
  • 2 teaspoons ketchup
  • ½ teaspoon ground ginger
  • ½ teaspoon onion powder
  • ¼ teaspoon ground cinnamon
  • ⅛ teaspoon cayenne pepper
  • 2 (6 ounce) thick-cut boneless pork loin chops

Mix the garlic, brown sugar, honey, soy sauce, Worcestershire sauce, ketchup, ginger, onion powder, cinnamon, and cayenne pepper together in a bowl. Pour half the mixture into a large plastic zipper bag, and place the pork chops into the marinade. Squeeze the air out of the bag, and seal the bag. Refrigerate 4 to 8 hours, turning occasionally. Refrigerate remaining marinade in the bowl.

Preheat an outdoor grill for medium heat, and lightly oil the grate.

Remove the pork chops from the plastic bag, and shake excess droplets of liquid from the chops. Discard the marinade from the plastic bag. Grill chops on the preheated grill, basting with the reserved marinade until meat is browned, no longer pink inside, and shows good grill marks, 8 to 10 minutes per side. A meat thermometer inserted into the thickest part of a chop should read at least 145 degrees F (63 degrees C).

Pour remaining reserved marinade into a saucepan over medium heat, bring to a boil, and reduce heat to a simmer. Cook the marinade until slightly thickened, about 5 minutes, stirring constantly serve sauce with chops.


Reviews

Flavor of the Asian dressing delicious and fresh. Next time will not brine, as even with a super hot grill the chicken did not char at all (in contrast to the photo, which had a perfect char). Looking forward to leftovers tonight--and Mediterranean sauce another time.

First time brining. Used the Mediterranean vinaigrette listed in the notes and loved it. Only recipe tweak would be use a flat bottomed pan to add the vinaigrette to the chicken as a deep bowl was unnecessarily complicated.

We tried the lemon garlic rosemary version and it was fantastic! The cold leftovers were also great.

I totally dig this recipe, and because of the way they gave two different vinaigrettes, this recipe is more like a technique than a recipe. Just imagine the possibilities! A couple of thoughts: I have brined the chicken for just two hours, and also for much longer, and I actually prefer it brined for just two hours. Brining does make the grilling process more forgiving. Some in my crowd didn't like that the vinaigrette makes the char on the chicken less crunchy, so keep that in mind. I loved both vinaigrettes, but I don't always like fish sauce, and in fact, the amount called for in the Asian vinaigrette was much too salty for my taste. In later batches, I replaced the fish sauce with one teaspoon of regular salt, and that was perfect for my taste, and I am on team salty (and I have a family member allergic, so I wanted to try it without). Lastly, I prefer using two cloves of garlic in either vinaigrette, but that's just a preference for liking things garlicky. I made extra vinaigrette, and it gets spicier over time in the fridge because the hot pepper rehydrates. I've been keeping these vinaigrettes in my fridge all summer long to add to everything - including using it as a topping for "garlic bread!" They're delicious!

This is a comment about brining only: I had never brined chicken before, so I was looking forward to making this recipe. I left the chicken in the brine an hour or so longer than called for, so I rinsed it after removing it from the brine, hoping that would prevent it from being too salty. I roasted the chicken pieces in the oven, following the directions in the cook's notes. While the chicken was moist, it was still quite salty. It wasn't inedible, but it was much saltier than we like. I know the saltiness was from the brining because I tasted a few bites of chicken prior to putting the sauce on. This recipe was disappointing and I would not make it again. The brine was a hassle that wasn't worth it. I will go back to using a good marinade for chicken.

This was my first time brining, well, anything aside from a couple rare occasions of my grandma brining a Thanksgiving Turkey! While this process took a long time, (So weird starting a recipe the night before. ) And I had to use an oven since a grill wasnt readily available to me the recipe turned out AMAZING and that Mediterranean vinaigrette really tied it all together. I look forward to the next time I get to try this, Iɽ love to try the Asian sauce next time.

I make this often with the Mediterranean sauce. I usually serve with a caprese salad or green beans and corn. So summery and delicious.

My kids and husband love it. I thought it was a bit salty. I removed the chicken from the brine and put it straight in the sauce before grilling. Brining made the chicken breasts so tender.

This has been a longstanding go-to recipe for me. I like using bone-in thighs. Today I salted them a few hours ahead versus brining and they turned out fine. Cooked over indirect heat turning frequently until done. Today I made the Mediterranean version of the vinaigrette (spoonful of Dijon mustard added). Guests loved it.

Oh, and for the commenter looking for an alternate starch to rice--try Malaysian roti canai!

Quite tasty, but I think I'll make some alterations for next time. The brining/grilling technique works beautifully to give nicely seared meat that remains incredible tender and juicy on the inside, and the sauce is punch-you-in-the-mouth flavorful, but it doesn't penetrate the meat hardly at all since it's added after the chicken is done cooking. I'm would make this again but 1) experiment with adding more oomph to the brine (echoing the flavors in the sauce) to try and get better flavor penetration and 2) omit the grilled limes since they were redundant with the already very limey sauce. I made the dish with all drumsticks, which worked pretty well since they all finished at the same time on the grill.

QUESTION: I love this recipe, have made it a bunch of times. I always serve it with white rice, I know boring, but the sauce is so incredible, I don't want to serve something that has too much going on. Does anyone have another suggestion for a starch besides white rice?

For the past decade plus, (yes, I brined before this recipe was printed, LOL), this technique has been my go to for most grilled and some roasted meats. If it oinks, clucks or swims, the meat is more tender and juicy. Ahhhhhhhhh but what to add to the brine for more flavour? I mostly opt for the Mediterranean seasonings since it's always a crowd pleaser no matter who I'm cooking for. The Asian style, I generally reserve for those who are a little more adventurous both are hits for my sensibilities and once you master the how to the world is your oyster seasoning wise. Try this and your mouth and loved ones will thank you.

Brining is the way to go. I've made many varieties of the marinades depending on what herbs I've had on hand.

This is the absolute best grilled chicken recipe ever. I have made this over 30 times and every time to rave reviews. I cook on a gas grill and start with a hot grill and then go indirect with one side on high and the other on low, rotating until the chicken gets nice and dark and really cook down (30-50 minutes). Overnight brine is the best, but i have also done this for only a few hours and it is still good, but would recommend the overnight.

Made this last night and it was fantastic. The sauce is delicious. Our chicken would have benefited from some extra time on the grill, so Iɽ leave it on even longer than this recommends next time.

This is a go to recipe ! Can decide sides based on which vingerette you choose. I prefer the Mediterranean vinaigrette to the Asian but both are great. It is well worth the brining !

I gave this four stars for the recipe as I made it and I did change it up a bit. I used boneless, skinless chicken breasts. I used the Mediterranean vinegarette and while I tried rosemary, I originally used basil as the herb (about 2-3 TBS.) and it was so much better than the vinegarette with rosemary. I didn't use a full tsp. of red pepper flakes, either. My husband told me 5 times how good it was. Brining is essential, it makes the chicken so moist. I will never, ever grill chicken again without brining first. Even an hour in the brine would be better than no brining at all.

I doubled the receipe for a larger group and it worked well. Added a bit more red pepper flakes for some zing. Everyone raved about it. Chicken was moist and flavorful.

Simply amazing! Only had time to brine the chicken for a couple hours, but it still had tons of flavor. Decided to leave the salt out of the vinigarette, and didn't miss it at all. Will definitely be making again and again!

Utterly delicious. I had boneless skinless breasts so tweaked the preparation by brining for only two hours and also skewered the chicken. SO GOOD. I was dubious about naked un-marinated chicken hitting the grill, especially with a group of good cooks coming over for dinner. And I thought the sauce was. interesting. After grilling, however, it all came together for a juicy, gorgeous presentation (grilled limes on platter added to the beauty) and the sauce was phenomenal! Every last bite was eaten  a success!

It's my go-to chicken recipe for summer. Everyone loves it. Perfect. Brining is great, but not necessary. It's all about the sauce.

This is a great recipe -- a definite crowd pleaser! I've done the fish sauce -- weird-sounding but delicious-- but my go-to is the Mediterranean one at the bottom of the recipe. You can't go wrong!

This has been my go-to bbq recipe for years. So good, so tasty, so smart to dunk in sauce after cooking. For the fish sauce detractors, anchovies, which are the main ingredient, are also prominent in Worcester sauce. They just lend an earthiness - you would never know it is fish based.

Absolutely insanely good, sensational flavors. I tripled the recipe for 13 people (adults and kids) and the only thing that remained was one chicken wing. The fish sauce adds just the right tang. This is now a staple in our home.