Saturday, 9 August 2008

Grilled courgette, garlic and lemon salad

I am struggling to find ways to use up all my courgettes, which are growing at a rate of knots in the garden at the moment. I picked a few this morning, and decided to have a go at a grilled courgette salad.


  • 4 courgettes (zucchini)
  • Olive oil
  • Lemon juice
  • Salt and pepper
  • 2 cloves garlic

Slice the courgettes lengthways, as thinly as you can... I used a carrot peeler to do the slices, although if you have a mandolin this would probably work better.

Brush the slices with olive oil, and then grill under a hot grill for about 3-4 minutes each side, until they start to brown and blister.

Leave to cool on the wire rack of the grill. Do not stack them up on a plate, because courgettes are quite watery they will just become soggy.

Once cooled, scatter with finely chopped garlic, sprinkle with salt and pepper, and squeeze some lemon juice over the top - a tablespoon should be enough, and if you want to drizzle a bit more olive oil on the top.

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