Zucchini and cherry tomato skewers

Huile d'olive de Haute-Provence PDO
Intense flavour
Brochettes de courgettes et tomates cerises
Photo credit: Céline de Cérou
Give these Mediterranean vegetable skewers a go: courgettes and cherry tomatoes are marinated in a zesty sauce (olive oil, lemon, honey, oregano, Espelette pepper, garlic) and grilled until golden brown! Yum, we love them! 
A PDO
Preparation
15 min
A PDO
Resting time
4h
A PDO
Cooking time
10 min
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Niveau de coût 1 sur 4 Niveau de coût 2 sur 4 Niveau de coût 3 sur 4 Niveau de coût 4 sur 4
Main course Vegetarian Summer

Ingredients

A PDO
For 4 personnes
  • 6 courgettes in various colours
  • 200 g cherry tomatoes (very firm)
  • Skewers
For the zesty marinade:
  • 60 ml Haute-Provence olive oil PDO
  • The zest and juice of one lemon
  • 1 c. à café Espelette chilli (or more if you like)
  • 1 c. à soupe honey
  • 1 c. à soupe dried oregano
  • 1 gousse finely grated garlic (or garlic powder)
  • Salt & freshly ground black pepper
For the sauce:
  • 1 Greek-style yoghurt
  • The rest of the marinade
  • The zest of a lemon
  • 1 c. à soupe Haute-Provence olive oil PDO
  • Finely chopped mint or basil

Astuce

For this recipe for courgette and cherry tomato skewers, choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You could also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...

Instructions

  • Prepare the marinade by mixing all the ingredients together in a bowl. The mixture should be vibrant, fragrant and slightly sweet.

  • Wash and cut the courgettes into 3 to 4 cm pieces. Wash and halve the cherry tomatoes. Place the courgette pieces and cherry tomatoes in a large salad bowl. Pour the marinade over them, mix well, cover and leave to marinate for at least 4 hours in the fridge (or overnight for an even more intense flavour).

  • Drain the vegetables lightly (keep the remaining marinade for the sauce). Thread the skewers, alternating courgettes and cherry tomatoes to create a colourful effect.

  • Mix the sauce ingredients together and set aside in the fridge.

  • Grill them on the barbecue or on a griddle for 8 to 10 minutes, turning them regularly. The vegetables should be nicely browned but still slightly crunchy.

  • Serve hot, with the marinade sauce.

  • Tips:
  • Add a few leaves of fresh basil or mint just before serving for a hint of herb.
  • You can add cubes of marinated feta, or pieces of grilled halloumi, for a more substantial vegetarian version.
  • These skewers also go perfectly with lemon yoghurt or a tahini and garlic sauce.

Astuce

For this recipe for courgette and cherry tomato skewers, choose PDO olive oil from Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You could also choose: PDO olive oil from Provence, PDO olive oil from Nîmes, PDO olive oil from Aix-en-Provence, PDO olive oil from the Vallée des Baux-de-Provence and French olive oils made from the Aglandau, Bouteillan, Olivière, Picholine, Petit Ribier, Rougette de l’Ardèche and Salonenque...
We recommend...

For this recipe, we recommend using PDO huile d'olive de Haute-Provence (intense flavour) for its dominant aromas of raw artichoke, accompanied by notes of grass, banana, fresh almond and apple. Don’t have any? You can also use any of these PDO olive oils: Aix-en-Provence, Corsica – Oliu di Corsica – tree-harvested, Nîmes, Provence or Vallée des Baux-de-Provence. 

All recipes

You might also be interested in

Tarte aubergine-tomate-mozzarella
Aubergine, tomato and mozzarella tart