Grilled courgettes with feta and fresh mint make a generous side dish from a short list of ingredients. The courgettes become tender and lightly smoky, the feta supplies a salty finish, and torn mint leaves give the platter a fresh flavour. A simple lemon dressing ties everything together. Serve it warm with dinner or at room temperature as part of a relaxed lunch with bread.
The key is to grill broad slices until they have browned patches but still hold their shape. Adding the dressing after cooking lets you control the moisture, while scattering over the cheese and herbs at the end keeps their textures distinct. You can use an outdoor barbecue or a ridged griddle pan.
Ingredients for grilled courgettes with feta and fresh mint
This recipe serves four as a side dish or two as a light lunch with bread. Allow about 15 minutes for preparation and 15 to 20 minutes for grilling, depending on how many batches your cooking surface can accommodate.
- 4 medium courgettes, about 750 g altogether
- 3 tablespoons olive oil, divided
- 120 g feta, drained and roughly crumbled
- 1 small handful of fresh mint leaves
- 1 tablespoon lemon juice, plus more to taste
- 1 teaspoon finely grated lemon zest
- 1 small garlic clove, finely grated
- A small pinch of fine salt, plus more if needed
- Freshly ground black pepper
- A small pinch of chilli flakes, optional
Choose firm courgettes with smooth skins. Very large courgettes can have spongy centres and large seeds, making them less convenient for this sliced preparation. Smaller vegetables are easier to cut into even pieces. If yours vary in size, matching the thickness of the slices matters more than matching their length.
A balanced lemon dressing
Reserve one tablespoon of the oil for the dressing and use the other two tablespoons on the vegetables. The feta brings plenty of salt, so season cautiously until you can taste the assembled dish. If your garlic clove is particularly large, use half to avoid overwhelming the mint.
Prepare the courgettes for the grill
Wash the courgettes and dry them thoroughly. Trim the stalk ends, then slice lengthways into pieces about 7 to 8 mm thick. These broad strips are easy to lift with tongs and less likely to fall through barbecue bars than small rounds.
Pat the cut surfaces dry with a clean kitchen towel. Just before cooking, toss the slices with two tablespoons of olive oil, the salt and a few twists of black pepper. Aim for a thin coating over every slice rather than a pool of oil in the bowl.
You do not need to salt and drain the courgettes in advance. Dry surfaces, a hot grill and enough room between the slices help them brown. Season them once your cooking surface is ready, as leaving salted slices standing can draw moisture onto their surfaces.
Grill the courgettes and assemble the platter
- Preheat the cooking surface. Heat a ridged griddle pan over medium-high heat, or prepare a barbecue for direct cooking over medium-high heat. Clean the barbecue grate before adding the vegetables. A courgette slice should sizzle when it touches the surface.
- Make the dressing. Whisk the remaining tablespoon of olive oil with the lemon juice, lemon zest and grated garlic. Add black pepper and the optional chilli flakes. Set aside while you cook the courgettes.
- Cook the first side. Arrange a single layer of slices on the grill, leaving a little space between them. Cook without moving for about 3 to 4 minutes. Check underneath for browned ridges and look for edges that are starting to soften.
- Turn and finish cooking. Flip each slice with tongs and cook for another 2 to 3 minutes. The courgettes should bend easily when lifted but remain intact. Thicker slices may take longer; move them to a cooler area if they colour too quickly.
- Repeat in batches. Transfer the cooked slices to a wide platter and grill the rest. Avoid piling them in a deep bowl, where trapped steam encourages further softening. Spoon away any excess liquid that collects before adding the dressing.
- Dress while warm. Spoon the lemon mixture over the courgettes and turn a few slices gently to distribute it. Let them stand for about five minutes before finishing the platter.
- Add feta and mint. Scatter the crumbled feta evenly over the vegetables. Tear the mint leaves and sprinkle them on top. Taste a piece with some cheese, then adjust the salt, pepper or lemon juice as needed.
Keep some larger pieces of feta alongside the smaller crumbs so the cheese contributes a pleasant contrast to the soft vegetables. Small mint leaves can stay whole; tear larger leaves into manageable pieces immediately before serving.
Cooking tips for different grills
Using a griddle pan indoors
Allow the pan to heat before adding your first batch, and ventilate the kitchen. Coat the vegetables with oil rather than pouring oil into the grooves. If a slice resists when you try to lift it, wait briefly before trying again. Reduce the heat if the oil begins smoking heavily.
Using an outdoor barbecue
Lay the courgettes across the bars and keep a cooler area available. Stay nearby because thin vegetables can colour quickly. If flames flare up, move the slices away until the flames subside. Look for tender flesh and browned patches without allowing the skins to become extensively blackened.
What to serve alongside
For a light lunch, add warm flatbreads and a bowl of white beans dressed with olive oil and lemon. For dinner, serve the platter beside grilled fish, chicken or simply cooked potatoes. Any lemon dressing left on the platter is good spooned over plain rice.
A small handful of toasted flaked almonds adds crunch if you want another texture. You can supplement the mint with a little chopped parsley, but keep mint as the main herb. If you are serving this as a vegetarian dish, choose feta made with vegetarian rennet.
Making ahead and keeping leftovers
To prepare ahead, grill the courgettes, cool them and refrigerate in a covered container. Keep the dressing, feta and mint separate until serving. Take the vegetables out briefly to lose their chill, then dress them and add the finishing ingredients. They are enjoyable at room temperature, so there is no need to reheat them for the platter.
Refrigerate leftovers promptly in a sealed container and eat within two days. The courgettes will soften and the mint may darken, making leftovers useful for sandwiches or grain bowls. Add a few fresh mint leaves and a squeeze of lemon before serving to brighten the flavour again.
