The Kamado OFYR table is a high quality solution designed to enhance your cooking experience with Kamado barbecues. With a robust structure and durable materials, this table is available in different sizes (65 and 135), two finishes (corten steel or black coating), and with teak or concrete tops. Compatible with Kamado BGE and The Bastard models, it is perfect for extending work space, organising utensils, and adding a touch of elegance to your outdoor space. In addition to being an excellent functional addition, this table offers material-specific care, ensuring durability for years to come.
Flexibility and Comfort Adapted to Your Space
The Kamado OFYR table comes in two sizes: model 65 and model 135, providing options according to your needs and available space. The 65 model, with dimensions of 95x65x89 cm, is a compact option, ideal for smaller patios or limited barbecue areas. Despite its small size, it offers everything you need to organise essential tools and utensils while enjoying the pleasure of cooking outdoors. The larger 135 model, at 165x65x90 cm, offers a larger worktop and greater storage capacity, ideal for outdoor chefs looking for a spacious work area to prepare multiple ingredients and be more organised.
Corten Steel and Black Finish for Different Styles
The structure of the Kamado OFYR table is manufactured in two material options: Corten steel and black coating. Corten steel is known for developing a natural oxide layer that protects it against corrosion, giving it a robust and rustic look that blends in perfectly with gardens or terraces. This material requires minimal maintenance, as the rust layer protects it from the elements. To keep it in good condition, simply clean the surface with water and a soft cloth when necessary, without abrasive products that could alter its natural patina.
Black coating, on the other hand, offers a more modern and sophisticated look, but is more susceptible to scratches and wear. To protect its finish, it is advisable to clean the table with a soft cloth and neutral detergent, avoiding harsh chemicals that may damage the coating. If light scratches or damage appear, a thin coat of black metal paint can be applied, making sure to sand the affected area lightly before application for better adhesion.
Stylish and Functional Options for Every Style
The Kamado OFYR table offers two types of worktops: teak and concrete, each with specific characteristics and care. The teak worktop is a warm and natural option, ideal for those looking for an organic touch to their outdoor kitchen area. Teak is a weather and water resistant wood, but requires regular treatment with vegetable oil to maintain its colour and prevent cracking. For care, teak oil should be applied every three months with a dry cloth, ensuring that the surface is clean and dry before application. In addition, it is recommended to cover the worktop when not in use to protect it from sun and rain.
The concrete worktop, on the other hand, is extremely durable and virtually indestructible. Ideal for leaving outdoors all year round, it requires no special care beyond regular cleaning with water and a mild detergent. Being resistant to extreme weather conditions, it is the ideal choice for those looking for a low-maintenance material that will retain its appearance over time.
Designed for BGE and The Bastard
The Kamado OFYR table is specifically designed to accommodate popular Kamado barbecue models such as the Big Green Egg (BGE) and The Bastard, allowing for quick and safe installation. In addition, it is compatible with OFYR PRO accessories, such as PRO inserts in small, medium and large sizes, allowing for additional customisation. With this modular design, users can tailor their outdoor cooking space efficiently, ensuring that all necessary tools and accessories are within easy reach.
Practicality and Style
The table includes wheels and a handle, making it easy to move, although when fully loaded with wood or accessories, it can be more difficult to move. Despite its sturdy design, storage space is somewhat limited due to the Kamado’s structure, but is still ample enough to store firewood, utensils or barbecue accessories. To make the most of this space, it is recommended to keep essential accessories well organised and take advantage of the built-in tool tray.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
Recipe for Grilled Courgettes Stuffed with Goat's Cheese and Herbs
Introduction
Courgettes are a healthy and versatile option, ideal for grilling. In this recipe, we combine the freshness of courgettes with the mild, creamy flavour of goat's cheese, enhanced with aromatic herbs. It is a perfect side dish for any barbecue or can be a light main course. The crispy texture of the charcoal-grilled courgettes and the creamy filling will make this dish a hit on any occasion.
Ingredients:
- 4 medium courgettes
- 200 g mild goat's cheese
- 2 tablespoons chopped fresh parsley
- 1 tablespoon chopped fresh basil
- 1 clove garlic, chopped
- Zest of 1 lemon
- 2 tablespoons olive oil
- Salt and pepper to taste
- 1 tablespoon pine nuts (optional)
- Oil for brushing the grill
Instructions:
- Prepare the courgettes: Wash the courgettes thoroughly and cut them in half lengthwise. Using a small spoon or melon baller, remove the centre pulp from each half, creating a cavity where the filling will be placed. Leave a thickness of approximately 1 cm around the edges so that they retain their shape when roasted.
- Prepare the filling: In a bowl, mix the goat's cheese, parsley, basil, chopped garlic and lemon zest. Add a pinch of salt and pepper and mix until you have a smooth, even texture. If you prefer, you can add toasted pine nuts for a crunchy touch and extra flavour.
- Stuff the courgettes: Generously stuff each courgette half with the goat's cheese and herb mixture, pressing down lightly so that the filling is compact. Brush the stuffed courgettes with a little olive oil to prevent them from drying out during roasting.
- Prepare the grill: Preheat the grill to medium heat (around 180-200 °C). If using a charcoal grill, make sure the coals are evenly distributed for even heat. Lightly brush the grill with oil to prevent the courgettes from sticking.
- Grill the courgettes: Place the courgettes on the grill with the filling side up. Cook for 8-10 minutes or until the courgettes are tender but still crisp, and the filling begins to brown slightly. You can cover the grill to help cook the courgettes evenly without burning the herbs.
- Toast the pine nuts (optional): If you have chosen to use pine nuts, toast them in a small frying pan over medium heat for 2-3 minutes until golden brown. This will bring out their flavour and make them crispier.
- Serving: Remove the courgettes from the grill and place them on a serving dish. Garnish with an additional drizzle of olive oil, a pinch of freshly ground black pepper and, if desired, sprinkle the toasted pine nuts on top for a crunchy and flavourful finish.
Serving suggestion: Serve these stuffed courgettes as a side dish with grilled meats or as a main course accompanied by a fresh salad. They are delicious both hot and at room temperature, and the contrast between the roasted courgette and the creamy filling makes them an ideal dish for any occasion.
