Grilled Cumin & Lime Marinated Summer Courgette

Courgette is probably one of the most popular vegetables to throw on the barbecue — and for good reason. It soaks up flavour brilliantly and cooks in minutes. Here, a simple marinade of lime juice and earthy cumin gives it a lovely zing, finished with a scattering of salty Cotija cheese (or a good crumbly feta if you can't track down Cotija). This one's a crowd-pleaser as a side dish or a light vegetarian main.

Ingredients

• 4 medium courgettes, sliced lengthways into 1cm planks
• Juice of 2 limes
• 2 tsp ground cumin
• 3 tbsp olive oil
• 2 cloves garlic, minced
• Salt and freshly ground black pepper, to taste
• 60g Cotija cheese (or crumbly feta), to serve
• Fresh coriander, roughly chopped, to serve

Method

1. In a large bowl or shallow dish, whisk together the lime juice, ground cumin, olive oil, garlic, salt and pepper.
2. Add the courgette slices and toss well to coat. Leave to marinate for at least 15–20 minutes at room temperature, or cover and refrigerate for up to an hour if you have time.
3. Preheat your BBQ grill to a medium-high heat — you want it hot enough to get good char marks without turning the courgette to mush.
4. Lift the courgette slices from the marinade (discard the used marinade — don't use it as a sauce). Place them directly on the grill grates.
5. Grill for 3–4 minutes per side until tender with nice char marks. Courgette should be soft through but still holding its shape.
6. Transfer to a serving platter, crumble over the Cotija or feta, and scatter with fresh coriander. Serve straight away.

Originally published by Bull BBQ. Adapted for UK audiences by Cedar Kitchen in the Garden.