Make these barbecued courgettes with creamy labneh and savoury granola, then check out more vegetarian BBQ recipes, such as our BBQ aubergines, mushroom shawarma, aubergine kebabs and halloumi burgers. Serve alongside our homemade BBQ sauce.


  • 500g labneh or thick greek yogurt
  • 2 lemons, both juiced, and 1 zested
  • 4 tbsp olive oil
  • 4 cloves garlic
  • 2 red chillies, thinly sliced
  • a handful of leaves oregano
  • 2 courgettes, cut into diagonal slices
  • 2 yellow courgettes, cut into diagonal slices


  • 50g oats
  • 50g hazelnuts
  • 50g sunflower seeds
  • 50g pumpkin seeds
  • 2 tbsp sesame seeds
  • 1 tbsp smoked paprika
  • 1 tbsp cumin seeds
  • 1 egg, white only


  • STEP 1

    Heat the oven to 180C/fan 160C/gas 4. Tip all of the granola ingredients into a large bowl with a big pinch of salt and toss well. Tip onto a large baking tray, spread out to an even layer and roast for 10 minutes, then mix well and roast for another 10 minutes until all of the nuts and seeds are golden.

  • STEP 2

    Stir together the labneh or yogurt, half of the lemon zest and juice, and some salt and pepper. Chill.

  • STEP 3

    Put the olive oil, garlic and chilli in a small pan and fry over a medium heat for 4-5 minutes or until the garlic is crisp. Remove from the heat and add the oregano. Season, then add the remaining lemon zest and juice. Set aside.

  • STEP 4

    Heat a large griddle pan, frying pan or barbecue over a high heat. Toss the courgette slices in a little more oil and plenty of seasoning. Cook the slices for 3-4 minutes on each side or until charred, in batches if necessary. Spread the labneh or yogurt onto a large platter or plate. Pile up the courgettes in the middle, then sprinkle with plenty of the savoury granola. Spoon over the warm dressing and sprinkle with more oregano leaves and the sliced garlic and chilli.

Check out more of our easy courgette recipes

Courgette Bacon Pasta Recipe


Adam Bush Chef Portrait
Adam BushDeputy food editor

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