- 4 courgettes
- 2 cloves of garlic
- a few leafs of mint
- 4 tbsp of olive oil
- 1 tbsp balsamic vinegar
- 1 tsp salt
Italians love their greenies just as much as they love their pasta, fish and meat. Put the right dressing on them and they can be as moreish as a piece of cake.. and I am not joking. After freshness the key to vegetables bursting with flavour is a good dressing.
Char-grilling and marinating is one of the best ways to get the best out of your vegetables.
You can prepare them in advance: the longer they marinate the better. That’s why I often cook them like this when I have a dinner party; they go well with fish and meat and you will be surprised by how people will help themselves to more!
On this occasion I cooked courgettes. The marinade is the classic Italian one: olive oil, balsamic vinegar and garlic. A few leafs of mint will make the courgettes even more aromatic and they will taste gorgeous. And that’s a promise!
Wash and slice the courgettes about 3 mm thick. Then sprinkle them with salt.
After a few minutes dab them with some kitchen paper in order to absorb the excess moisture
Put a large pan or a griddle pan over a high heat for 2-3 minutes
Using kitchen paper grease it with a little oil
Put the courgettes over the hot pan and cook them for about a minute or two each side until they get a slight brownish colour
In a serving dish mix the olive oil, vinegar and garlic and mint. Dip the courgettes into the marinade and leave them for at least a couple of hours to marinate.
These courgettes couldn’t taste any better!