Fried marinated courgettes – Roman recipe

The days are definitely getting longer and the air is getting warmer. I always tend to crave more vegetables when I know summer is only round the corner.

During this Roman series, I have already shared a couple of vegetable based recipes and I have another one for you guys to try. This Jewish Roman recipe is an example of a great side dish to accompany any spring/summer meal. Fried, marinated courgettes flavoured with mint and basil. You have to be a little patient with this one, as time is needed to allow those beautiful ingredients infuse with each other. However, its totally worth the wait.

Fried and marinated courgette

Fried marinated courgettes

  • 1 large garlic clove, thinly sliced
  • 10g fresh mint, roughly chopped
  • 10g fresh basil, roughly chopped
  • Olive oil
  • 3 courgettes, sliced into 1/2 cm rounds
  • 50ml white wine vinegar
  • Salt

FRIED MARINATED COURGETTEs

  • DRIZZLE a generous amount of olive oil to a frying pan. FRY the slices of courgette in batches on a medium heat until golden brown. Transfer to kitchen towel to soak up any excess oil. SEASON with salt.
  • ADD the garlic, half the mint, half the basil, and white wine vinegar to the pan and COOK for a 2-3 minutes and set aside to cool down.
  • TOSS the courgette in the marinade. MARINATE in the fridge for minimum 2 hours.
  • Serve with the remaining mint and basil.