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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.
Print Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 4 hours
Total Time 15 minutes
Servings: 2 people
Cuisine: Italian
Calories: 1234
Ingredients Method

Ingredients
  

  • 1 Tbsp olive oil
  • 1 cup ripe mini plum or cherry tomatoes
  • 1 courgette
  • 1 clove of garlic minced
  • 2 Tbsp balsamic vinegar
  • 2 Tbsp chopped basil or flat parsley
  • Salt and pepper

Method
 

  1. Cut the tomatoes in half.
  2. Using a spiraliser or Julienne peeler, cut the courgette into long strips.
  3. Heat the oil an a frying pan and ad the tomatoes, cut-side facing downwards.
  4. After about 4 minutes, add the courgetti and garlic and stir for a minute.
  5. 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.
  6. 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.