Torn Courgette with Mint and Calabrian Chillies

Ingredients for Torn Courgette with Mint and Calabrian Chillies

• 1 small red onion, very thinly sliced

• 120ml red wine vinegar

• 1 tablespoon sugar

• Kosher salt

• 60ml coarsely chopped oil-packed Calabrian chillies from a jar

• 4 large courgette (about 900g total), halved lengthwise, leaving stems on

• 3 tablespoons plus 1/4 cup olive oil

• 1/2 cup torn mint, plus more for serving

Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chillies; set chilli mixture aside.

Toss courgette on a rimmed baking sheet with 3 tablespoons oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12–16 minutes. Transfer back to baking sheet and let cool slightly.

Tear courgette into 1 1/2"–2" pieces and add to reserved chilli mixture. Add remaining 1/4 cup oil and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavours to come together.

Transfer courgette mixture to a platter with a slotted spoon; top with more mint.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.