Courgettes and patty pans infused with
mint and balsamic vinegar
SERVES 4
If you think that grilled food is predictable, this dish will change
your opinion and prove to be a refreshing change. It looks and tastes
sunny and fresh - you can prepare it in advance, then leave the
vegetables to soak up the oil, mint and balsamic vinegar. Delicious.
400 g yellow and green patty pans, cut in
half
6 tablespoons olive oil
2 tablespoons balsamic vinegar
40 g pine nuts, lightly toasted in a dry
frying pan
A handful of fresh mint leaves, coarsely
chopped
3 courgettes (about 500 g), cut
lengthways into 5 mm slices
Sea salt and freshly ground black pepper
Put the patty pans on a preheated
barbecue or stove-top grill pan. Cook on each side for about 5 minutes
or until tender, turning over when starting to char.
When cooked, transfer to a serving dish.
Pour over the oil and vinegar and sprinkle with pine nuts, mint, salt
and pepper.
Cook the sliced courgettes on the
barbecue or in the pan for just 1-2 minutes each side. Add to the patty
pan mixture and turn to coat. Cover and let marinate for about 2 hours
in the refrigerator, then serve.
Note: Patty pans are members of the
squash family and are yellow or green. They look a little alien, rather
like mini flying saucers, but taste wonderful. They are available from
large supermarkets all summer.
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