Courgette and chicory with tapenade
13 Apr 2015
Prep Time
5 minutes
Cook Time
10 minutes
Total Time
15 minutes
Background
This is a lovely, easy-to-make and versatile dish. It goes well with a Sunday roast or grilled fish; you can eat it as a warm salad with crusty bread; or serve it as an appetizer at a party. It only takes 15 minutes to make.
Ingredients
- 1 head of chicory
- 1 large zucchini (courgette)
- 2 Tbsp olive oil
- 2 pinches of brown sugar
- 1 Tbsp tapenade (black olive paste)
- 1 tsp red wine vinegar
- Juice of half a lemon
- 1 tsp olive oil
- 2 Tbsp pitted black olives
- 1 tsp capers
Instructions
- Cut the chicory in half (lengthwise).
- Cut the zucchini diagonally into 1 cm thick slices.
- Season both with salt and pepper, then rub with half of the oil. Sprinkle the chicory with the sugar.
- Heat a griddle pan or barbecue and cook the vegetables until soft and slightly grill-striped.
- Meanwhile, mix the olive paste with oil, vinegar and lemon juice, season if needed.
- Arrange the grilled vegetables on a plate, scatter the olive and capers around them then pour the dressing on top.
- Serve warm or at room temperature.
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Categories
- Meal Type: - Appetizer - Barbecue - Nibbles & Bites - Quick & Easy - Salad - Side - Starter
- Cuisines: - French
- Occasions: - Barbecue - Dinner Party - Parties
- Ingredients: - Greens & Salads - Other Vegetables
- Health and Diet: - Healthy - Vegetarian
- Skill Levels: - Easy
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