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.