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Grilled Courgettes In Oil
Thes courgettes/zucchini are the perfect addition to antipasti and for salads and sandwiches too
Ingredients
- 450 g courgettes
- 3 tbsp olive oil
- Salt and pepper
- 2 cloves garlic
- 200 ml olive oil
- 2 lemons juice only
- 1 tbsp thyme
Instructions
- Use a mandolin to finely slice the courgettes lengthways into long ribbons and place them in a bowl with the 3 tbsp of olive oil.
- Swish them around in the oil to coat them and season with salt and pepper.
- Heat a griddle pan and toast the courgette ribbons for approximately 2 minutes each side.
- Have the lemon juice ready in a bowl and toss the cooked courgette ribbons in the juice.
- Set them aside to cool.
- Finely slice the garlic and layer this in a sterilised jar along with the courgettes ribbons and the thyme leaves.
- Top up the jar with olive oil.
- Using a skewer prod around the jar to release any air bubbles and tap it on the table top too.
- Make sure the courgettes are completely covered in the oil and pop on a lid.
- Use within one month and store in the fridge.
Notes
Serve with antipasti, with salads and add to sandwiches and more.
Notes;
When you take them out of the fridge the oil may well have solidified and things look cloudy. Don't panic. This is simply that olive oil hardens up in the cold. Soon as it comes up to room temperature it liquefies and goes beautifully clear again.
Nutrition
Calories: 2294kcalCarbohydrates: 38gProtein: 9gFat: 244gSaturated Fat: 34gSodium: 47mgPotassium: 1542mgFiber: 12gSugar: 17gVitamin A: 1281IUVitamin C: 208mgCalcium: 170mgIron: 6mg
My Top Tips*Always read the full recipe first. *Assemble all your ingredients and everything you need before you start. *For baking check the size of tins I'm using as this makes a big difference to your cakes. * I use medium sized eggs unless otherwise stated. * I use extra virgin olive oil unless otherwise stated. * I use unsalted butter unless otherwise stated. * Check out My Preserving Kit!
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