These grilled courgettes are marinated and served cold as part of an antipasti platter, but it’s also an amazing sandwich filler or salad ingredient. The antipasti platter consists of grilled courgettes, peppers, mushrooms, roast tomatoes and buffala mozzarella.
- 1 courgette
- olive oil
- 1/2 tsp dried oregano
- 1/2 tsp dried basil
- 1 small clove of garlic
- 1 tsp vinegar
Slice the courgette into 0.5cm thick disks. Brush with oil and sprinkle with salt and pepper.
Heat a grill pan or other grilling tool. I use a panini press myself, which allows for quick grilling on both sides, and the grill plates go in the dishwasher which to me is an added bonus.
Bake the courgette for a few minutes on each side, to soften the vegetable and to create grill marks. If the courgette browns very quickly but doesn’t soften as fast, turn them 90 degrees midway.
Meanwhile, combine the oregano, basil, finely chopped garlic and the vinegar.
Stir in the hot courgette and leave to allow the flavours to mingle for at least 2 hours.