Ingredients
- baby courgettes 8
- lemons 2, zested and juiced
- oregano 2 tbsp
- dried chilli flakes 1 tbsp
- clear honey 2 tbsp
- olive oil 4 tbsp
- black peppercorns ground to make 1 tsp
Method
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Step 1
Top and tail the courgettes and cut each into 3 equal pieces and put into a shallow container or baking dish.
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Step 2
Mix together the lemon zest and juice, oregano, chilli, honey, oil, black pepper and a good pinch of salt in a bowl. Divide in two then pour 1/2 over the courgettes – keep the rest covered in a dish in the fridge. Gently toss and marinate for at least 3 hours but preferably overnight.
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Step 3
Soak wooden skewers in cold water for 30 minutes or use metal skewers. Heat a griddle pan or frying pan over a medium-high heat or cook over indirect heat on a BBQ. Skewer the courgette pieces and cook, turning on all sides until grill marks appear and the courgettes are tender. Serve with the remaining sauce for dipping.
Nutritional Information
- Kcals 105
- Fat 7.8g
- Saturates 1.2g
- Carbs 6.2g
- Sugars 6.1g
- Fibre 1.7g
- Protein 1.6g
- Salt 0.2g
