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Chimichurri Courgettes - Georgie Eats

CHIMICHURRI COURGETTES

Chimichurri is one of my favourite things to make and eat. Here I've paired it with grilled courgettes for a side dish worth drooling over.

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6 servings

Ingredients

  • 4 courgettes thickly sliced
  • 2 tbsp olive oil
  • sea salt & freshly ground black pepper
  • to serve: zest of 1 lemon

CHIMICHURRI

  • 30 g parsley finely chopped
  • 3 garlic cloves minced
  • 1 red chilli seeds removed and finely chopped
  • 1 tsp dried oregano
  • 2 tbsp red wine vinegar
  • extra virgin olive oil

Instructions

  1. Start by making the chimichurri. Combine the chopped parsley, garlic, red chilli, dried oregano, red wine vinegar and a big pinch of salt and black pepper in a small bowl. Add just enough extra virgin olive oil to cover it, then give everything a big stir (you could also make this in a food processor, but it’s nice when it has some texture, so make sure you don’t blend until smooth). Taste and adjust the seasoning, adding more vinegar, salt, or anything you think it may need.

  2. Preheat the grill to medium-high (or you can do this on a BBQ!). Lay the courgettes out on a grill tray, brush with olive oil and sprinkle with salt and black pepper. Grill for 2-3 minutes each side, or until tender and golden.
  3. Spread the chimichurri over the base of a large serving dish. Top with the courgettes, then grate over the lemon zest. Finish with a crack of black pepper.