This is a great recipe when you have a spare afternoon to spend in the kitchen and lots of medium sized courgettes, as it can be made in bulk and bottled. But it's a great lunch time dish or addition to a summer salad if you only want to make a small amount, and can be easily made the day before so it can soak up the flavour of the basil and garlic.
It has a lovely smoky flavour and it one of the nices ways of cooking courgettes.
Courgette Antipasto Slices
1 medium sized Courgette per person
Balsamic Vinegar (or similar)
Olive Oil (or similar)
Garlic (you choose how many cloves!)
a few sprigs of Basil
Slice the Courgettes lengthways, about half a centimeter thick.
Using a griddle pan and a little oil cook the courgettes in batches until begining to smoke. They will end up with attractive griddle marks on them (dark brown rather than crispy black though)
Arrange on a dish, layering with torn basil and Garlic. drizzle with olive oil and balsamic vinigar. leave to soak up the juices and develop flavour for at least an hour.
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