Griddled Courgette with Mozzarella & Sweet Chilli Dressing

Sadly, the only courgette recipe this year (completely forgetting about this one). Unless you don't like courgettes, then "yay" for you!! Luckily for both my sisters, Dad only planted 2 plants, and this year wasn't a very good for year, for growing courgettes! Meaning it was a very sad year for me. Normally, we grow so many that we end up giving loads away, but this year we had to buy some, i know shock horror!

Since i love courgettes, and I'm always trying to find new recipes, when i came across this one, i did i little excited dance. Its fits my claim "i could eat mediterranean food every day, for the rest of my life" (not that i am) quite nicely. With several of my most loved ingredients, namely the mozzarella (of course, it's in the top 5 favourite cheeses list!!) and the basil.

The sauce is quite sweet on its own, but paired with the courgettes, it balances out. The sauce is also very versatile, and would work well with salmon and chicken, or if you reduce the sugar, it would make a great dipping sauce. 

Serve as a side dish, with fish or chicken, or as a light lunch with added salad  leaves to bulk it up a bit. We had it with grilled mackerel, and my quinoa salad, not the most well planned, and everything works together beautifully meal, but one of the tastiest. 

Ingredients
100g caster sugar
150ml rice wine vinegar
2 cloves garlic, finely chopped
3 large chillis, deseeded and finely chopped
700g courgettes
1 ball of mozzarella
olive oil
basil leaves, to finish

1. In a small pan, heat the sugar and vinegar with 150ml water. once the sugar has dissolved, add in the garlic and the chilli. Simmer gently for 20mins until reduced and syrupy. Set aside to cool completely.
2. Slice the courgettes finely. Toss in oil and seasoning.
3. Heat the griddle pan or barbecue  to hot.Cook the courgettes, until tender and charred.
4. Arrange on a serving plate, tear over the mozzarella and drizzle with the dressing. Scattered with basil. 

Chargrilled Courgettes, Aubegine and Pepper Salad

Still dreaming about this salad.....I'm not lying, I promise! Recently, I've been constantly craving it, as it was just so tasty, but unfortunately, its one if I have all the ingredients, and a lot of time on hand to make it, even if i used the barbecue to speed up the process (actually thinking about that, it would be x10 quicker....ah never mind, you live and learn!).

I think we need to talk about the ingredients, in this salad though...In particular the olives; i love them so much, i reckon i could probably eat the whole jar in one sitting. Not to mention the courgettes, which i love so much, that i can't even wait, for the ones my Dad grows to be ready! And aubergines, my new found love, and i don't even care that my sister and Dad don't like them, because now I'm trying to find, loads of other recipes to use them in.

Feel free, to take out any vegetables you don't like. Can we also take a moment, to appreciate that this salad doesn't have any feta in (yep, I kinda addicted to it), but of course, feel free to add it: Personally, i would tear over mozzarella, to basically have heaven on plate. I also used sundried tomatoes chopped pieces, but feel free to chop up whole sundried tomatoes,as they are easier to find. Serve this salad on its own, or as a side dish.

Ingredients

3 red peppers
3 aubergine
2 courgettes
2 red onions
1  large red chilli
1 garlic clove
6tsbp olive oil
2 tbsp red wine vinegar
12 whole sundried tomatoes
2 handful black olives( i used kalamata) 
fresh basil leaves

1. On large griddle pan/ saute pan/ barbecue, cook the peppers, aubergine, onions and courgettes, until softened and either browning, or have bar marks.
2. Meanwhile, mix together the oil, vinegar, finely chopped chilli and crushed garlic.
3. As the vegetables are done, add them into the dressing to marinate.
4. When all the vegetables are cooked, add in the olives, sundried tomatoes, basil and seasoning. Toss.
5. Serve, drizzle with more oil if wished.