BBQ courgettes with mint yoghurt
This cheap and easy vegetable dish will bring plenty of flavour to your next BBQ spread. The courgettes can be prepared the day before to make things even easier!
SERVES6
TIME TO MAKE1 - 2 hours
MEAL TYPESides
TIME TO MAKE1 - 2 hours
MEAL TYPESides
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Method:
- Slice the courgettes in half lengthwise.
- Mix the oil, lemon juice and zest, chilli flakes, garlic and salt in a large bowl.
- Add the courgettes and mix to coat evenly. Place in a sealed container and refrigerate for at least 30 minutes or overnight.
- Mix the yoghurt with mint and keep refrigerated until ready to serve.
- Pre-heat the BBQ grill and char the courgettes on each side until cooked through but still firm.
- Serve with minted yoghurt and slivered almonds.
Tips:
- If spicy food isn’t your thing, you can use ground paprika instead of chilli flakes.
- Keep some of the chilli flakes, lemon zest and mint aside to garnish the dish after cooking.
- 6courgettes
- 1 tbspoil
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1 tspchilli flakes
- 2 clovesgarlic, crushed
- pinchsalt
- 1 cupplain unsweetened yoghurt
- ¼ cupchopped fresh mint
- 2 tbspslivered or flaked almonds, toasted
Per serve
- Energy573kJ
- Total Fat8.8g
- Saturated Fat0.9g
- Total Carbohydrate11.3g
- Sugars4.5g
- Dietary Fibre2.9g
- Protein8.0g
- Sodium83mg
Method:
- Slice the courgettes in half lengthwise.
- Mix the oil, lemon juice and zest, chilli flakes, garlic and salt in a large bowl.
- Add the courgettes and mix to coat evenly. Place in a sealed container and refrigerate for at least 30 minutes or overnight.
- Mix the yoghurt with mint and keep refrigerated until ready to serve.
- Pre-heat the BBQ grill and char the courgettes on each side until cooked through but still firm.
- Serve with minted yoghurt and slivered almonds.
Tips:
- If spicy food isn’t your thing, you can use ground paprika instead of chilli flakes.
- Keep some of the chilli flakes, lemon zest and mint aside to garnish the dish after cooking.
Ingredients
- 6courgettes
- 1 tbspoil
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1 tspchilli flakes
- 2 clovesgarlic, crushed
- pinchsalt
- 1 cupplain unsweetened yoghurt
- ¼ cupchopped fresh mint
- 2 tbspslivered or flaked almonds, toasted
Ingredients
- 6courgettes
- 1 tbspoil
- 2 tbsplemon juice
- 1 tbsplemon zest
- 1 tspchilli flakes
- 2 clovesgarlic, crushed
- pinchsalt
- 1 cupplain unsweetened yoghurt
- ¼ cupchopped fresh mint
- 2 tbspslivered or flaked almonds, toasted
Nutrition Facts
Per serve
- Energy573kJ
- Total Fat8.8g
- Saturated Fat0.9g
- Total Carbohydrate11.3g
- Sugars4.5g
- Dietary Fibre2.9g
- Protein8.0g
- Sodium83mg
Method:
- Slice the courgettes in half lengthwise.
- Mix the oil, lemon juice and zest, chilli flakes, garlic and salt in a large bowl.
- Add the courgettes and mix to coat evenly. Place in a sealed container and refrigerate for at least 30 minutes or overnight.
- Mix the yoghurt with mint and keep refrigerated until ready to serve.
- Pre-heat the BBQ grill and char the courgettes on each side until cooked through but still firm.
- Serve with minted yoghurt and slivered almonds.
Tips:
- If spicy food isn’t your thing, you can use ground paprika instead of chilli flakes.
- Keep some of the chilli flakes, lemon zest and mint aside to garnish the dish after cooking.
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