A great recipe for using courgettes when in season, preferably a mixture of yellow and green ones, or any other varieties you can find.
Ingredients
- 500g small to Medium courgettes
- good pinch salt and pepper
- 5 tbsps extra virgin olive oil
- 2 tbsps lemon juice
- 1-2 cloves garlic cloves,crushed
- 2 red peppers
- 2-3 tbsps mint roughly chopped
- 125 g crumbled feta
Servings:
Instructions
- Split the courgettes in half lengthways, spread out in a colander and sprinkle lightly with salt. Set aside for 30 mins or so, then rinse and pat dry.
- Brush with a little of the olive oil and grill, turning, until they are brown and tender.
- While they are grilling mix the remaining olive oil with the lemon juice and garlic. Season to taste.
- Once the courgettes are cooked cut into 2 cm lengths and toss into the dressing.
- Quarter the peppers and remove the seeds and the membrane. Grill, skin side up, until the skin is blackened and blistered. Drop into a plastib bag and knot the ends. Leave to cool then peel off the skins and cut into strips.
- Add the peppers to the courgettes with the mint.Stir together and leave to cool.
- Spoon into a dish and scatter with the feta cheese to serve.
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