Griddled Courgette Antipasto Recipe
Submitted by Lorraine
Ingredients:
Any amount of courgettes
Method:
- Slice the courgettes lengthways to about ¼ inch thickness
- Lightly brush with olive oil and place on a griddle pan for a couple of minutes
- Courgettes should remain firm not mushy
- Turn over and griddle the other side
- Pack courgettes tightly, lengthways into jars (jam jars will do)
- Fill the jars to within a ¼ inch from the top with olive oil and seal the jar tightly
- Place jar in boiling water for 15 minutes to form a seal
Serve courgettes as part of a cold plate or antipasti.
Will keep indefinitely.
Garlic or chilli can be added to taste.
Filed under All Recipes, Courgette, Members Recipes, Vegetable Recipes, Vegetarian Recipes by 
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Comments on Griddled Courgette Antipasto Recipe
Danuta Dabrowska @ 7:38 pm
I have used lots of your jam and chutney recipes very successfully but I made a couple of jars of griddled courgettes about a month ago and they have now started to ferment. I used sterilised old jam jars with the original lids. I now have even more courgettes to use and would like to preserve some for later use. Could you advise where I went wrong? Thanks
Elaine Mead @ 2:00 pm
I made 2 jars of this recipe just before I went on holiday to Spain for 2 weeks (I also gave the recipe to a friend and she tried it too). I also used old jars which I thoroughly sterilised before use and was very careful about the boiling water for 15mins part of the instructions. Whilst I was away my friend phoned me and said her were fermenting. I have just returned home and mine have also fermented. I now have two jars with mushy rubbish at the top and olive oil underneath. What went wrong????