Fireworks grilled courgettes (zucchini) with chickpeas & herbed pesto butter


This is a family favorite. Everyone in my house seems to like grilled zucchini. And somehow everyone in my house seems to like chickpeas. This recipe is a match made in spring and summer heaven because these two ingredients are awesome together with goat cheese and fresh herbs. I adapted this recipe from Jamie Oliver's Grilled Courchette's. We have a garden bursting with fresh herbs right now so I had to take the liberty of adding some to the pesto butter as a fresh take on an already herby sauce.


    • 3/4 of a can of chickpeas 

    • 3 zucchini or summer squash (courgettes)

    • 3-4 tablespoons extra virgin olive oil

    • 1/4 cup goat's cheese

    • 1 Fireworks Basil Pesto Butter Burst

    • 1/2 cup mixed fresh herbs such as dill, oregano, basil, thyme, marjoram

    • 1 lemon for garnish

  1. Thinly slice the courgettes lengthways. Heat a grill, heavy frying pan or griddle pan over high heat. Brush the courgettes with oil and chargrill for 1 to 2 minutes each side, until tender.
  2. While the courgettes are grilling, melt the butter burst to liquid. Set aside.
  3. Chop the fresh herbs and add to the butter. Mix well.
  4. Arrange the courgettes on a serving plate, scatter over the chickpeas, crumble over the goat’s cheese and drizzle the melted herbed pesto butter over everything.
  5. Season to taste and serve immediately, with lemon wedges for squeezing over.