This Napolitan recipe is one of the most popular recipes for Italian antipasti. It's very well-known in southern Italy, where they use aubergine and carrots in the same way.
Slice the courgettes into 1cm thick round pieces and grill them both sides for approx. 3 minutes each side. Allow them to cool. Once cool put them in a glass tray (approx. 25cm long and 5 cm height). Cover the courgettes with a blend of 50% olive oil and 50% Extra Virgin olive oil.
Add the vinegar the fresh mint, chilli and salt. Mix well, place cling-film on top and allow to marinate in the fridge for 24 hours. Every couple of hours, just mix to make sure that all courgettes are well marinated.
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