Smoky charred courgettes finished with lemon, fresh herbs and Bravoleum Frantoio Extra Virgin Olive Oil. A simple vegetable dish that allows the oil’s fresh, intense character to remain at the centre of the recipe.
Serves: 4 as a side dish
Preparation time: 10 minutes
Cooking time: 10 minutes
Difficulty: Easy
Ingredients
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3 medium courgettes
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4 tablespoons Bravoleum Frantoio Extra Virgin Olive Oil
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1 small garlic clove, finely grated
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Zest of ½ lemon
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1 tablespoon fresh lemon juice
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1 tablespoon capers, drained and roughly chopped
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2 tablespoons fresh mint leaves, roughly torn
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2 tablespoons flat-leaf parsley, chopped
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25g toasted pine nuts
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Sea salt
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Freshly ground black pepper
Method
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Cut the courgettes lengthways into slices approximately 5mm thick.
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Brush the slices with one tablespoon of Frantoio olive oil and season lightly with sea salt.
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Heat a griddle pan or barbecue over high heat.
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Cook the courgettes in batches for 2–3 minutes on each side, until tender with clearly defined char marks.
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Meanwhile, combine the remaining three tablespoons of Frantoio olive oil with the garlic, lemon zest, lemon juice and chopped capers.
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Arrange the warm courgettes on a serving plate.
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Spoon the Frantoio dressing over the vegetables while they are still warm.
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Scatter over the mint, parsley and toasted pine nuts.
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Finish with freshly ground black pepper and a small pinch of sea salt.
Serving suggestion
Serve warm or at room temperature alongside grilled fish, roast chicken or a selection of Mediterranean sharing dishes. It can also be served over hummus for a more substantial vegetarian plate.
Why Frantoio works
Frantoio’s fresh, herbaceous intensity contrasts with the smoky courgettes and enhances the lemon, garlic and mint. Adding most of the oil after cooking preserves its aroma and distinctive finish.
Allergen information: Contains pine nuts. Check all packaged ingredients when preparing for specific dietary requirements.