Barbecue courgettes with lemon and dukkah
- June 2015
- Serves 6 as a side
- Hands-on time 20 min, barbecue time 20-25 min
Homemade dukkah – a mixture of ground nuts and spices – adds flavour and crunch to the courgettes in this vegetarian barbecue side dish recipe.
You could also try our barbecue sweet potatoes, they too are cooked on the embers.
- Vegan recipes
- Vegetarian recipes
- 14.5g (1.9g saturated)
- 2.9g (2.4g sugars)
Don’t stack the courgettes on top of each other – you want them all to have even contact with the coals. If you’re not barbecuing, you can bake the courgettes in an oven heated to 200°C/180°C fan/gas 6.
Char the lemon halves on the barbecue grill for a minute or two, if you like. They look pretty and the grilling gives them a gorgeous caramelised flavour.
The dukkah will keep for up to 3 weeks in an airtight container.
Dukkah is an Egyptian mixture of ground nuts and spices that’s delicious scattered over veg or meat, or used as a dip next to a bowl of olive oil for warm bread.
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