Grilled courgettes with parmesan

Courgettes are wonderful grilled on the barbecue. I find they can be a little watery and insipid at times, but cooking them slowly over charcoal intensifies the flavours and sweetens them to great effect. Grating over some parmesan a minute or so before they come off the grill adds a salty tang. This makes a great accompaniment to pork and chicken dishes.

Serves 4

4 medium courgettes (zucchini), cut in half lengthwise

olive oil, for cooking

25g (¹/₃ cup) finely grated parmesan

sea salt and black pepper

good fruity extra virgin olive, for drizzling – optional

Light the barbecue and set for direct/indirect cooking.

Sprinkle the courgettes with a little salt and let them sit for 20 minutes to extract any bitter juices and excess liquid.

Pat the courgettes dry, then drizzle them with olive oil and place, cut-side down, on the grill over the direct heat zone and char for 3 minutes, then turn over and cook for a further 3 minutes. The courgettes should be starting to soften by now. Transfer them to the middle of the indirect heat zone and close the lid of the barbecue. Cook for a further 3–4 minutes to soften further and caramelize – this will sweeten the courgettes and make them tastier. Just before they’re ready, sprinkle over the cheese and briefly close the lid again to melt the cheese.

Serve with a little more sea salt – and a good drizzle of extra virgin olive oil, if you like.