Recipe: A Very Good BBQ Courgette Meze

Hello! Yes, I know, it’s been ages. I’ve had a change of job and I’m back in the kitchen developing recipes full-time, doing the odd bit of food writing on the side and of course, working on Pit. I couldn’t be happier because it just feels so right, plus I’ll have much more time to share recipes here.

Here’s something I made off the cuff last night which turned out really well, particularly considering it began with a lonely (albeit sunshine-yellow) courgette. With a potentially watery, flavourless vegetables like this the success of a recipe depends pretty much entirely on the cooking technique; treat it poorly and you will be punished. We’ve all had pallid courgette in an insipid ratatouille or squeaky aubergine in a hastily layered Melanzane Alla Parmigiana. One of my favourite ways to cook courgettes in the summer is to sling them right into the coals, or as we call it in the BBQ game: cooking ‘dirty’. This technique can be applied to lots of different vegetables (as with these tacos) or to steaks (where the direct heat and charcoal help to form a mega-crust).

You just lob the courgette in there whole once the coals are at regular cooking temperature (i.e. not flaming still) and in 10 minutes you have a vegetable that is cooked to varying degrees; charred in places on the outside, starting to collapse near the skin and just cooked through at the centre. Once chopped it’s useful as an ingredient in salsas, or just as a side dish on its own but I recommend you try it this way with yoghurt and pomegranate molasses.

This is best consumed when the courgette is still warm as it’s a pleasant contrast to the cold garlic-yoghurt. The juices also begin to seep out and mingle with the other flavours and if you don’t enjoy this scooped up with toasted bread then frankly we cannot be friends.

BBQ Courgette Meze with Yoghurt and Pomegranate Molasses Recipe

1 large courgette (no need to use a fancy yellow one)
1 large clove garlic, crushed
170g Greek yoghurt (I used one of those small Total brand tubs)
Olive oil
Pomegranate molasses
Turkish chilli flakes (pul biber)
Good flaky salt

This is very easy. When your coals are ready for cooking, put the courgette directly on them. Turn it every so often until blackened patches appear all over and it feels soft (but not falling apart) – around 10 minutes.

Mix the garlic with the yoghurt and spread onto a plate. Chop the courgette and place on top of the yoghurt. Drizzle with olive oil and pomegranate molasses. Sprinkle with good sea salt and the Turkish chilli flakes. Eat with fluffy Turkish bread (or pita, or charred sourdough at a push).

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  • Avatar
    Reply AR June 18, 2018 at 7:36 pm

    Glad ya back! This looks really good – will give it a go this week. I find using Tesco’s Greek Style yougurt is really good if you strain it for a few hours. Cheap. Was intersted in you flat bread receipe. I have such variable results, but funnily enough can make really good roti on a consistant basis. Keep up the good work

    • Avatar
      Reply Helen Graves June 19, 2018 at 6:23 am

      Hey! Thanks really glad you like the courgette recipe. Do you mean you have variable results with my flatbread recipe? Or others?

  • Avatar
    Reply AR June 19, 2018 at 9:33 am

    Most flat bread recipes I have tried. (BTH I have no tried your one yet). I think there is a fine line between amount of kneeding time, rise time etc. Or is it just me : )

    • Avatar
      Reply Helen Graves June 20, 2018 at 6:25 am

      Yes, you will find that all bread recipes will vary depending on the flour you use, the kneading time, the temperature of your kitchen and so on. It’s not really possible for anyone to provide a bread recipe that will turn out the same every time, for these reasons. The best thing to do is practice and get a feel for what works under what conditions. I find it also helps to just embrace the changes!

      Let me know if you use my recipe – I really do use it around once a week with great results.


  • Avatar
    Reply Greta July 30, 2018 at 9:32 pm

    I have a question about cooking the courgette on the coals. If you just throw it on the coals, should you wash it or brush off the ash from the courgette afterwards? I really want to try this recipe, but i feel like the courgette is going to be burned and all ashy after 10 mins on the coals…Thanks!

    • Avatar
      Reply Helen Graves August 1, 2018 at 11:06 am

      Hi Greta – good question! Just brush the ash off afterwards. It won’t be as ashy as you think. Hope that helps!

  • Avatar
    Reply Greta August 5, 2018 at 5:30 pm

    Thanks, I’ll try that:)

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