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
- Olive oil
- 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.
- Chop the garlic roughly, as very small pieces would get burnt too easily whilst on the grill.
- 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.
- 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.
- 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, http://www.glotime.org/recipe-rosemary-grilled-courgette/