Barbecued Courgettes & Tomatoes with Herby Polenta
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Cooking tools:
- Grill
- Microplane
- Chef's knife
- Cutting board
- Mixing bowl
- Heavy-based saucepan
- Stove
- Wooden spoon
- Tongs
- Measuring spoon
- Measuring cup
- Kitchen scale
- Grater
- Spoon
- Plate
Ingredients
- 2–3 courgettes, cut into thick slices at an angle
- 400g ripe tomatoes, whole, or halved if large
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons capers, drained
- 1 garlic clove, grated or crushed to a paste
- 1 tablespoon red wine vinegar
- a small handful of basil, leaves picked and chopped
- a small handful of mint, leaves picked and chopped
- sea salt
- freshly ground black pepper
- about 800ml vegetable stock
- 150g fine polenta
- a handful of your favourite grated aged cheese
- a large knob of butter
- a small handful of flat-leaf parsley, leaves picked and chopped
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