All Simple Vegetable Recipes

Courgettes and Patty Pans Infused with Mint and Balsamic Vinegar

Courgettes and patty pans infused with mint and balsamic vinegar



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

  1. 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.

  2. When cooked, transfer to a serving dish. Pour over the oil and vinegar and sprinkle with pine nuts, mint, salt and pepper.

  3. 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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