4courgettes (zucchini) (about 2 lb), sliced into rounds
Greek Extra Virgin Olive Oil
1tspOrganic Ground Cumin
1Juice of one lemon
1Garlic clove, minced
Salt and pepper
1cup packed, chopped Fresh Parsley
2tspchopped Fresh Tarragon
Feta or goat's cheese, (optional)
1
Place the courgettes into a large bowl. Drizzle about 3 tbsp extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine.
2
Heat a grill or griddle until hot, add courgettes in batches (do not crowd). Grill for 4 minutes or so, turning over a couple of times until courgettes are cooked through and perfectly charred.
3
Transfer grilled courgettes back to the bowl. Add lemon juice, fresh garlic, salt and pepper. Toss to combine. Add fresh herbs and toss again gently.
4
Transfer to a serving platter and top with a sprinkle of feta or goat cheese, if you like. Serve at room temperature.
4courgettes (zucchini) (about 2 lb), sliced into rounds
Greek Extra Virgin Olive Oil
1tspOrganic Ground Cumin
1Juice of one lemon
1Garlic clove, minced
Salt and pepper
1cup packed, chopped Fresh Parsley
2tspchopped Fresh Tarragon
Feta or goat's cheese, (optional)
Directions
1
Place the courgettes into a large bowl. Drizzle about 3 tbsp extra virgin olive oil, and sprinkle with cumin. Toss with your clean hands to combine.
2
Heat a grill or griddle until hot, add courgettes in batches (do not crowd). Grill for 4 minutes or so, turning over a couple of times until courgettes are cooked through and perfectly charred.
3
Transfer grilled courgettes back to the bowl. Add lemon juice, fresh garlic, salt and pepper. Toss to combine. Add fresh herbs and toss again gently.
4
Transfer to a serving platter and top with a sprinkle of feta or goat cheese, if you like. Serve at room temperature.