Rich in potassium and virtually carb-free, courgettes are a vegetable worth getting excited about. Inexpensive and readily available, courgettes are perhaps second only to the mighty cauliflower when it comes to surviving any Banting/LCHF diet. That coupled with the fact that they are also rather delicious, it should come as no surprise that I’ve been eating a lot of courgettes lately! Simply sautéed, slow-braised or grated and eaten raw, courgettes are anything if not versatile.
Recently, however, but I’ve taken to grilling them on the braai.
Whilst not a natural-born braaier, I just acquired a fabulous new gas braai (an early 4oth birthday present), so I’ve understandably become a mite braaiverskrik of late and have been grilling up a storm at every given opportunity! I’ve been braaing virtually everything I can get my hands on and given that courgettes are pretty much omnipresent in my fridge, it was only a matter of time before they too found their way onto the griddle. As it turns out courgettes and a flaming griddle are a marriage made in barbecue-heaven, making them one of my favourite vegetables to get the flame-grilled treatment!
As with most good braai salads, this particular concoction was born out of what happened to be lurking in the fridge at the time. The zingy capers work an absolute treat with the smoky charred courgettes, the sprinkling of cheese gives the dish depth and the blast of fresh mint lightens the whole dish.
Deliciously summery…now lets get that braai started!
Charred Courgette Ribbons with Capers & Mint: Serves 4 as a side dish
- 4 large courgettes/marrows/zucchinis
- Finely grated pecorino cheese
- 2 sprigs worth of fresh mint leaves
- A squeeze of lemon
- Extra Virgin Olive Oil
- Salt & Pepper
- First top and tail your courgettes using a sharp knife. Cut the courgettes lengthwise into thin ribbons (not too thinly, aim for a thickness of about 3mm)
- Lay the ribbons out on a large chopping board or plate and then drizzle with olive oil. Season with sea salt and a good few cracks of black pepper
- Heat your braai/barbeque or griddle pan to a very high heat
- Arrange your courgette ribbons in a single layer over the braai/barbeque and cook until the flesh begins to take on griddle marks
- Carefully flip the ribbons over and continue cooking until the courgettes are tender
- Remove the charred ribbons and heap into a large serving bowl
- Add the capers (as many as you like), a squeeze of lemon and the fresh mint (tear up the mint leaves just before adding). Using your hands, mix to combine
- Sprinkle over the grated pecorino and perhaps a final crack of pepper