Grilled Seitan with Courgette

Instructions

1. 1

   In a shallow bowl, combine 3 tablespoons of olive oil, lemon juice, minced garlic, thyme, rosemary, sea salt, black pepper, and red pepper flakes. Whisk together until well combined.

   Tip: Prepare the marinade while preheating your grill for even timing.

2. 2

   Pat the seitan steaks dry with paper towels and place them in the marinade. Turn to coat both sides evenly. Let sit for 10 minutes at room temperature.

   Tip: Drying the seitan helps it develop a better crust when grilling.

3. 3

   Preheat your grill to medium-high heat (about 200°C). Lightly brush the grill grates with oil to prevent sticking.

   Tip: Allow the grill to reach full temperature before cooking for better char marks.

4. 4

   Toss the courgette planks with the remaining 1 tablespoon of olive oil, a pinch of salt, and pepper in a separate bowl.

   Tip: Keep the courgette marinade separate to maintain the herb flavors for the seitan.

5. 5

   Place the seitan steaks on the hot grill and cook for 6-7 minutes on the first side without moving them. Flip carefully and cook for another 5-6 minutes until golden char marks appear and a light crust forms.

   Tip: Resist the urge to flip too early—let the seitan develop a beautiful sear for optimal texture.

6. 6

   During the last few minutes of seitan cooking, arrange the courgette planks on the grill. Cook for 3-4 minutes per side until tender with light char marks.

   Tip: Grill the courgette at the end so it stays crisp and warm when served.

7. 7

   Transfer the grilled seitan and courgette to a serving platter. Drizzle any remaining marinade over the top and sprinkle with fresh chopped parsley.

   Tip: Let the seitan rest for 2 minutes before serving to allow the flavors to settle.