Grilled courgettes and potatoes with parmesan crust

Grilled courgettes and potatoes with parmesan crust 1) Bring a medium pot of water to a boil over high heat. Add the potatoes and cook until just tender, about 8 to 10 minutes. Drain the potatoes and let cool. When cool, cut the potatoes in half.

Place a medium saute pan over medium heat. Add the butter, garlic, thyme and rosemary and let cook until the butter melts, about 2 minutes. Meanwhile, season the cut sides of the courgettes and potatoes with salt and pepper. Carefully place the courgettes and potatoes cut side down in the melted butter. Let them cook until golden brown, about 12 to 15 minutes.

Preheat the grill. Line a baking tray with foil. Place the browned courgettes and potatoes on the baking tray cut side up. Sprinkle the tops with the Parmesan. Place under the grill until the cheese is golden brown, about 4 minutes. Transfer to a plate and serve.