- Olive oil
- Vinegar (balsamic and rice wine are fantastic, anything will do, though)
- Soy sauce (I prefer Kikkoman, it’s less sweet)
- Garlic (chopped, not pictured)
- Dried herbs melange (mainly thyme and rosemary)
- Ground bell pepper
- Sambal (optional, can also be replaced with fresh or dried chillies)
A good ratio of oil and vinegar is 3:1, the rest is up to you. Remember that you won’t actually eat the liquid, it’s just a marinade. Be bold with the flavours.
Wash, cut & flavour
Before anything you will want to wash the dirt and sand of your food.
After that, cut the courgette into nice thick slices. If you cut at an angle (shown in the picture), your slices will be longer. Longer slices means easier handling during cooking. Aim for roughly 1 centimeter thickness, this way you know your slices will be perfectly done through-out and nice and caramelised on the outside without being burnt.
Add all the dry and wet ingredients. The ones I listed are just a (tried&tested) guide: be creative!
If you have fresh herbs: Great! Grated nutmeg and coriander seeds are nice additions as well.
Either cover all the slices in oil (marinade) or stir your marinade more often. Be gentle with the courgette. If you don’t want to “waste” this much olive oil you can use a mixture of olive and generic vegetable oil.
Give your courgette time to marinate. One hour will be enough, more than four hours will be amazing.
Grill or Bbq
Ah, finally, the wait is over!
Whether you use a grill or a bbq, the procedure is the same. Cook the courgette until light-brown with dark grill-stripes. Turn over, repeat. If your slices have the right thickness, by this time they will be perfectly cooked.
Enjoy your food!