Name Grilled Courgettes with Herbs


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* 500 g (1 lb) courgettes, trimmed
* 1 1/2 tablespoons salt
* 1 tablespoon chopped thyme
* 1 teaspoon coriander seeds, crushed
* 1/2 teaspoon black peppercorns, crushed
* 1 tablespoon
lemon juice
* 4 large tomatoes, skinned, deseeded and chopped
* 1 large garlic clove, finely chopped
* 150 ml (1/4 pint) olive oil

1. Cut each courgette lengthways into slices about 5 mm (1/4 inch) thick. Put the courgette slices into a colander and sprinkle with the salt. Leave to drain for 1 hour, then rinse the courgette slices and pat them dry with kitchen paper.
2. Cut out a large double thickness square of foil and pile the courgettes on to it. Add the thyme, coriander, black pepper and lemon juice and sprinkle with the chopped tomatoes and garlic. Drizzle a little olive oil over the top and fold over the edges of the foil, twisting them together to make sealed parcel.
3. Place the foil parcel on the grill of a preheated barbecue and cook over the hot coals for about 15 minutes until the courgettes are cooked and tender.
4. Spoon into a large dish and pour the remaining olive oil over the top. Serve hot or leave to go cold, then cover and chill in the refrigerator until required. Serve as a starter with crusty bread or as an accompaniment to barbecued fish.

Serves: 4-6

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