Ingredients
Method
1.Preheat grill to medium.
2.Halve the courgettes lengthwise. Use the tip of a sharp knife to score the flesh, making sure not to pierce the skin. Cook in a pan, cut-side up, for 2-3 minutes or until the skin begins to colour. Remove from the heat. Transfer to an oven tray.
3.In a small bowl, mix the feta, Parmesan, basil, raisins and salt to a chunky paste. Sprinkle mixture over the courgettes, then splash with the olive oil and vinegar. Grill until well browned – about 15 minutes. Scatter on the pine nuts and olives in the last 5 minutes.
4.The courgettes should be cooked through, but still firm.
Serves 2-4 as a side dish. Serve with pan-fried fish fillets and a crisp, green salad. This easy-to-grow vegetable is so versatile and the health benefits are enormous. Courgettes contain plenty of fibre, vitamins and minerals (plenty of the B group so essential for our energy and functioning), as well as having anti-inflammatory qualities, so eat them up!
Note
