Balsamic courgetti with tomatoes
Thisbalsamic courgetti with tomatoesrequires just 10 minutes cooking. It’s vegan, gluten-free, low-carb, healthy and super yummy! You can serve it as a side dish or with pasta, quinoa, rice or toast.
Ingredients
Method
- Cut the tomatoes in half.
- Using a spiraliser or Julienne peeler, cut the courgette into long strips.
- Heat the oil an a frying pan and ad the tomatoes, cut-side facing downwards.
- After about 4 minutes, add the courgetti and garlic and stir for a minute.
- Add the balsamic vinegar, turn up the heat and gently stir-fry for a couple of minutes until the tomatoes and courgette have slightly caramelised.
- Season with salt and pepper, stir in the herbs and serve immediately; or let it cool and serve it as crostini topping or add it to a salad.