Post by kickingfrog on Feb 16, 2011 20:20:37 GMT
Gwyneth Paltrow's grilled courgette with mint and red chilli
Serves 8
5 medium-sized courgettes (each about 227g)
120ml olive oil, divided in half
1½ tbsp red wine vinegar
12 large mint leaves, finely sliced
as much very thinly sliced red chilli as you can handle
coarse salt
Preheat your grill to medium. Cut each courgette in half crosswise and then cut each half into 3mm planks. In a very large bowl, toss the courgette with 60ml of the olive oil. Lay the courgette on the grill and cook for about 4 minutes per side, keeping the heat moderate so you're sweating them and not really giving them a ton of colour. Turn the heat up to high and grill for about a minute more on each side to mark them. Depending on the size of your grill, this may need to be done in batches.
Remove the courgette to a large platter. Whisk together the remaining 60ml olive oil with the vinegar, mint and chilli (I just use the bowl I originally tossed the courgette in). Drizzle this over the courgette, being sure to evenly distribute the chilli, sprinkle with coarse salt, and serve.
Serves 8
5 medium-sized courgettes (each about 227g)
120ml olive oil, divided in half
1½ tbsp red wine vinegar
12 large mint leaves, finely sliced
as much very thinly sliced red chilli as you can handle
coarse salt
Preheat your grill to medium. Cut each courgette in half crosswise and then cut each half into 3mm planks. In a very large bowl, toss the courgette with 60ml of the olive oil. Lay the courgette on the grill and cook for about 4 minutes per side, keeping the heat moderate so you're sweating them and not really giving them a ton of colour. Turn the heat up to high and grill for about a minute more on each side to mark them. Depending on the size of your grill, this may need to be done in batches.
Remove the courgette to a large platter. Whisk together the remaining 60ml olive oil with the vinegar, mint and chilli (I just use the bowl I originally tossed the courgette in). Drizzle this over the courgette, being sure to evenly distribute the chilli, sprinkle with coarse salt, and serve.