Yum. Local courgettes from the pick-your-own, bursting with freshness. Sliced lengthways then chargrilled on the griddle pan. Then left to steep in lemon zest and juice, a little EVOO and shredded basil. The warm veg absorbs the dressing making for a really delicious, juicy side dish.
you don't mention the room filling with smoke, which always happens when i griddle courgettes. Do you have a secret trick?
ReplyDeleteDon't have the griddle too hot. I set it to heat on a medium light (well, I have a ceramic hob, but you know what I mean) for a good 10 mins before commencing cooking and this minimises the smoke. Same with any food, not just courgettes. Oh, and I spray any food I griddle from an oil spray, which just gives a light diffuse coating. Good luck!
ReplyDeleteMaggie, I just discovered you as I am cooking this recipe for dinner tonight. What a great book The Kitchen Diaries is; cooking every recipe sounds like a blast! Mind if I link to you?
ReplyDeleteHi Julia, please feel free to link to me! It has, indeed, been a blast! Almost every one of Nigel's recipes have been easy, have worked and taste delicious - sometimes with some tinkering for personal taste. The Diaries are just fantastic!
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