Prepare your grill for direct grilling at 225-250 degrees C and also set up an indirect zone.
Depending on how you prepare them and cook them, courgettes can be a bit soggy. Salting can remove some of the excess moisture.
Allow 1 normal size courgette to share between 2 as a side or 1-2 per person as a main.
This will provide enough marinade for 4 courgettes.
- 4 cloves of Garlic or a good handful of wild Garlic if you cant get some. Keep some wild garlic to garnish at the end.
- A good handful of Freshly Chopped Parsley
- 3 Tbsp Olive oil.
- Good quality salt.
Top and tail the courgettes and slice them lengthways into slices 0.5-1cm thick.
Very gently across the top of the courgette slices, just run your knife so it just scores the surface and allows the flavoured oil to penetrate the flesh.
You can sprinkle the courgettes with a liberal coating of salt, leave to one side for 30 mins.
Blend the parsley, garlic and olive oil to a fine puree.
Brush the salt from your courgettes and dab with kitchen roll or a clean dry tea-towel to remove excess moisture.
Transfer to a bowl and coat with the herb mix and leave for 15 mins.
Using tongs carefully lay each piece over the direct part of your grill and cook for 30s-1m each side, move to the indirect zone and close the lid for 7-10 minutes. Garnish with more wild garlic and grated parmesan and serve on a bed of
|4 Cloves of garlic cloves or a good handful of wild garlic|
|1 Freshly Chopped Parsley (handful)|
|3tsp Olive oil|
|1 Salt (pinch)|