Grilled Courgettes

What would summer be without a barbecue? Barbecues are typically a gathering of carnivores, enjoying a summer breeze perfumed with roasting steak, sizzling sausages and grilled chicken. As much as I enjoy a piece of juicy beef on my plate, I tend to mourn the absence of green veg. When I was growing up, my family’s barbecues usually included – besides the meat – a very uninteresting iceberg lettuce slathered in a crème fraiche dressing, white bread rolls or baguette, garlic butter and either pasta or potato salad with mayonnaise. Don’t get me wrong, I genuinely enjoyed each of those barbecues. I mean, who doesn’t like meat with potato salad? Both my mum’s pasta and potato salads are absolutely yummy, though extremely heavy if eaten throughout the summer season – and, mind you, a serious threat to your bikini figure! So if you, like me, are in the mood for a little bit more green on the grill, why not try these marinated courgettes? They won’t need much time to get tender and develop a deliciously roasted flavour. They are a wonderful vegetarian alternative to the usual meat feast at barbecues, though are very suitable as a side dish, too!

For 2 portions

  • 2 medium-sized courgettes
  • 2 garlic cloves
  • Several twigs fresh rosemary
  • Ground coriander
  • Paprika powder
  • Salt
  • Pepper
  • Olive oil


  1. Cut the courgettes length-wise, leaving the skin on. Lightly carve the skin on the end pieces with a knife so they will get tender more easily when grilled.
  2. Chop the garlic roughly, as very small pieces would get burnt too easily whilst on the grill.
  3. Place the courgette pieces in a bowl or container. Add olive oil, chopped garlic, a generous amount of rosemary leaves and ground coriander, paprika powder, salt and pepper to taste. Mix everything well. The courgettes should be covered in a thin layer of oil.
  4. Store the marinated courgettes in the fridge until they are ready to be cooked. In general, I would recommend preparing them in advance so that they have been left in the fridge for an hour or two. This will give the courgettes time to develop their flavour.
  5. Put the marinated courgette strips on the grill and cook until tender. This is a wonderful vegetarian option for barbecues, though it can also be served as a side dish to grilled meat. If eaten as a main, serve with salad, potato wedges and some crème fraiche. Uncooked, marinated courgettes can be stored in the fridge for at least 2 days.



Author: Danica Utermohlen
Picture credits: Danica Utermohlen


Disclaimer: This recipe has been edited. It was first published on 31/07/2015 for GloTIME,