Grilled Courgettes with Chimichurri Sauce
Smoky grilled courgettes with vibrant chimichurri sauce make a fresh, herb-packed side. Parsley, oregano, garlic, and chilli create a punchy dressing that soaks into the warm vegetables. Perfect for barbecues or weeknight dinners, this is one of my favourite courgette side dish recipes for adding colour and flavour to the table.
Ingredients
For the grilled courgettes
- 4 Courgettes medium, about 600g, sliced lengthwise into thick strips
- 2 tbsp Olive oil extra virgin
- Salt to taste
- Black pepper freshly ground, to taste
For the chimichurri
- 1 bunch Fresh Parsley finely chopped
- 2 tbsp Fresh oregano finely chopped
- 2 cloves Garlic finely minced
- 1 Red chilli deseeded and finely chopped
- 60 ml Red wine vinegar
- 120 ml Olive oil extra virgin
- Salt to taste
Instructions
- I start by making the chimichurri so it has time to rest — 30 minutes is enough for the flavours to meld. I combine parsley, oregano, garlic, and chilli in a bowl, add vinegar, then slowly stir in olive oil. A pinch of salt brings it all together.
- For the courgettes, I preheat the grill to high. I brush the slices lightly with olive oil, season with salt and pepper, and place them on the hot grill. Two to three minutes per side is perfect — enough to get char marks and soften the flesh without losing bite.
- Once they’re off the grill, I spoon the chimichurri over the courgettes while they’re still warm so they soak up some of the sauce. I save the rest for serving at the table.
Nutrition
Calories: 152kcalCarbohydrates: 4gProtein: 2gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 1.5gMonounsaturated Fat: 10gSodium: 76mgPotassium: 360mgFiber: 2gSugar: 3g
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