Barbecued courgettes and peppers with lemon and mint

This one came from Osteopath, Sarah Gordon at Harrogate Osteopaths, it’s really healthy and tasty!

Ingredients

• 2 courgettes, trimmed (about 425g/15oz)
• 2 red peppers, halved and deseeded (about 350g/12oz)
• 4 teaspoons olive oil
• 1-2 small cloves garlic, crushed
• Finely grated zest and juice of 1/2/ lemon
• 3-4 finely shredded fresh mint leaves
• Freshly ground black pepper, to taste

 

Preparation

1. Light barbecue about 30-45 minutes before you want to start cooking.
2. Cut courgettes in half width ways; cut each half into quarters, lengthways. Cut each pepper half lengthways into 3.
3. Place courgettes and peppers in a bowl. Add 2 teaspoons of olive oil and the garlic; toss to coat.
4. Place courgettes and peppers in a single layer on rack over barbecue. Cook for 4-6 minutes on each side or until tender and lightly charred, turning once.
5. Combine remaining olive oil, lemon juice, shredded mint and black pepper in a small bowl; add lemon zest to taste and whisk together. Drizzle over vegetables before serving.