Barbecued Courgettes

These have been a life saver this summer - and the courgette season has only just started! Prep these a good hour or more before cooking to let the marinade soak in. I have these as a sub for meat, but they make a good side dish as well.

Ingredients:
Courgettes - ideally large ones
1 tsp walnut oil (or olive oil)
2 tsp balsamic vinegar

Method:
1. Mix up oil & vinegar to make the marinade.
2. Thinly slice the courgettes lengthways - the longer they are, the less the barbecue operator will complain. Put them into a bowl (or a tupperware type container if you are taking them to a friend's barbie).
3. Pour over the oil/vinegar mixture & agititate the courgettes until each one is lightly coated. You may need to mix up & add more marinade but it's surprising how far a little goes.
4. Into the fridge for at least an hour, ideally a couple.
5. Handover to barbecue chef (who is likely to be confused at their lack of meat content as it's likely to be a bloke!) who can grill them as s/he would a burger. Nicest when a tad charred.