One of my favourite BBQ tricks is to toss sliced zucchini with oil, chilli and garlic and to grill alongside the chicken, pork, whatever.
It dials things up and shows a bit of effort.
This dish goes further and the addition of the ricotta is wonderful.
Nat absolutely loved the sweet and sour of the sauce and of course, it can all be prepared in advance.
3 courgettes (zucchini), cut lengthways into 1cm-thick slices
Olive or sunflower oil
100ml white wine vinegar
1 tbsp dried mint
Salt and black pepper
Extra virgin olive oil, to serve
250gm smooth ricotta
1 1/2 tbsp extra virgin olive oil
Grated zest of 1/2 small lemon
Salt and pepper, to taste
- For the ricotta, whip the ricotta with the oil, lemon zest and season.
- Preheat a grill to high. Brush the courgettes with oil on both sides and sprinkle with salt. Grill on the BBQ or on a griddle pan for about 10 minutes until tender and lightly browned in places.
- Heat the vinegar and sugar with the dried mint and some pepper in a small pan over a medium heat, stirring until the sugar melts, then simmer for 2 minutes to reduce it a little. Arrange the courgette slices side by side on a serving plates pour the vinegar dressing over them and add a drizzle of extra virgin olive oil. Serve with the whipped ricotta.