The markets in the south of France are heaving with all types of courgettes and summer squashes at this time of the year: round, yellow and white - and some with their flowers still attached, too. Courgettes require simple cooking with enhancing flavours such as garlic and herbs; and if you've got the barbecue out, long thick slices of courgette are the perfect accompaniment to most grilled meat and fish dishes.
6 large courgettes, of the same variety or mixed
3-4tbsp olive oil
2 cloves of garlic, peeled and crushed
1tbsp chopped thyme or marjoram
1tbsp chopped parsley
Salt and freshly ground black pepper
Wash your courgettes, cut them in half if they're extra long and slice them into "ribbons" of about half a centimetre depth, lengthways. If you are using a selection of different coloured courgettes, you can cut them into different shapes, angled slices or even wedges.
Pre-heat a barbecue, ribbed griddle or a thick-bottomed frying pan. Season and lightly oil the courgettes and grill them for 2-3 minutes on each side.
Meanwhile heat the garlic in a couple of tablespoons of olive oil with the herbs and leave to infuse for 2-3 minutes. Toss the courgettes in the garlic and herb oil, season and add a little more oil if necessary. Serve hot or at room temperature.Reuse content