Barbecued courgettes

    20 min

    Long strips of courgette are basted with a rosemary-olive oil mixture and cooked on the barbecue. Lovely as a starter or as a side dish with barbecued steaks or fish.

    70 people made this

    Serves: 6 

    • 80ml extra virgin olive oil
    • 1 teaspoon sea salt
    • 2 cloves garlic, minced
    • 1 tablespoon chopped fresh rosemary
    • 1/2 teaspoon ground black pepper
    • 6 small courgettes, sliced lengthwise into 1/2cm thick strips
    • 3 tablespoons balsamic vinegar

    Prep:10min  ›  Cook:10min  ›  Ready in:20min 

    1. Preheat barbecue for medium heat and lightly oil the grilling grate.
    2. Whisk olive oil, sea salt, garlic, rosemary and black pepper together in a bowl; brush evenly onto courgette strips.
    3. Cook on preheated barbecue until brown, 5 to 7 minutes per side; transfer to a serving platter. Drizzle balsamic vinegar over courgettes to serve.

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    Reviews & ratings
    Average global rating:

    Reviews in English (36)


    Wished I would have made more! The family loved it. Since we all don't like rosemary, I used a teaspoon of basil leaves. The kids would not have liked balsamic, so I sprinkled some grated Parmesan at the end. Will definitely make this again since I have more zucchini than I know what to do with. I would probably use only 1/2 teaspoon salt next time.  -  30 Jul 2012  (Review from Allrecipes US | Canada)


    My husband tried this recipe when his zucchini patch started to produce great quantities of squash. We wanted something that wasn't pan fried with cheese on top, like we always prepare it. This was fast, easy, healthy, and delicious. He didn't change a thing in the recipe. The flavor complemented the grilled pork we were eating. Since we always have the ingredients on hand, even the fresh rosemary, I saved it to my Recipe Box. We did use a good quality balsamic vinegar to ensure a great flavor.  -  22 Jun 2012  (Review from Allrecipes US | Canada)


    This turned out a bit sweet, I know the balsamic vinegar is sweet, but the zucchinis have enough natural sweetness that the combination was cloying. I think that just a bit of lemon juice with the olive oil would make a good difference. Makes a very pretty presentation.  -  16 Jun 2012  (Review from Allrecipes US | Canada)