1 small red onion, very thinly sliced

1/2 cup red wine vinegar

1 tablespoon sugar

Salt

2 Chiles SIPO

4 large Courgettes, halved lengthwise, leaving stems on

100ml Extra virgin olive oil

100gr torn mint, plus more for serving

PREPARATION

Prepare a grill for medium heat. Combine onion and vinegar in a large bowl and let sit 10 minutes. Mix in sugar and a generous pinch of salt, then add chiles; set chiles mixture aside.

Toss courgettes on a rimmed baking sheet with 3 Tbsp. oil; season with salt. Grill, turning halfway through, until steamy and tender within and charred all over, 12–16 minutes. Transfer back to baking sheet and let cool slightly.

Tear courgettes into 1 1/2"–2" pieces and add to reserved chiles mixture. Add remaining 50ml EVO and toss to coat; season with salt. Add mint and toss gently just to distribute. Let sit 5 minutes to allow flavours to come together.

Transfer courgettes mixture to a platter with a slotted spoon; top with more mint.

Enjoy, be light and healthy!

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