A Cook's Plot

Vegetarian & Vegan

Courgettes with Rosemary and Lemon - Courgettes 4 Ways - Part 3

Here’s the third of my four courgette recipes for the summer. This is something I did for a BBQ last night and very delicious it was too! It’s great cooked over coals, but you could also do it under the grill or even in the oven. We also had lamb rump steaks marinated in pesto, and griddled watermelon - if you haven’t tried cooked watermelon before, it’s a revelation! I just sprinkled it with sumac (a lovely, lemony spice), garam masala and sea salt, then barbecued it (in a fish cage to make turning it easier) for about 4 mins on each side. Yum!


Serves 4

  • 4 small courgettes
  • 2 tbsp olive oil
  • 1 clove garlic
  • 3 sprigs rosemary
  • Juice of half a lemon
  • Pinch of sea salt
  • Pinch of chilli flakes
  • Black pepper


Cut the courgettes into chunks, thread onto skewers and place in a shallow dish. Mix all the other ingredients together in a jug and pour over the courgettes. Leave for at least four hours, then reserve the marinade and cook the courgettes for about 10 mins, turning every now and again, until just charred and tender. Put back in the marinade and leave to cool to room temperature before serving.

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