Grilled courgettes and tomatoes with lemon and caper dressing

Autumn is sneaking up on us here in Provence as we see in the final days of summer. With some exquisite seasonal vegetables harvested over the sunny season we took the opportunity to cook up some of our favourites to enjoy them to the full until we see their return again next year. The smoky sweet taste of grilled vegetables is a go-to here at the Domaine and grilled courgette is a firm family favourite. It really sweetens when cooked and pairs beautifully with the lovely fleshy tomatoes that are bursting with flavour at this time of year in Provence, capturing plenty of sun and a bit of rain. The lemon and caper dressing for this dish cuts brilliantly through the sweetness of this vegetarian recipe. Use more fresh herbs if you have them but we’ve opted for basil & parsley to really make this salad pop. Enjoy with a glass of refreshingly light Mirabeau Pure, the perfect toast to the end of summer. 


  • 4 courgettes (different colours if you can source) finely sliced into ribbons
  • 2 large tomatoes (total about 400g)
  • Zest and juice of one lemon
  • 20g caper berries 
  • 1 handful each of fresh basil and parsley
  • Olive oil
  • Salt & pepper


Start by finely slicing the courgettes into ribbons and roughly cut the tomatoes into chunks. Heat a griddle pan over a high heat and season the courgette with olive oil and a little salt. Cook the courgettes for a couple of minutes on each side or until you have clearly charred lines. Once cooked set them aside to cool. 

For the dressing roughly chop the herbs and mix with the capers, a little olive oil, the zest and juice of the lemon and season to taste. Season with salt sparingly as the capers will be salty enough. You should have a very loose sauce. Toss in a bowl with the courgettes and tomatoes, keeping a small amount back for drizzling!

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