tapas option: marinated courgette

I love having people round or participating in large nibbling dinners, where everyone brings a little dish or two and you eat far too much in tasting all the different flavours – and tapas is perfect for this.  Sometimes it can be hard to find veggie options but this one is delicious to mix in with salad or on little bread.

 

2016-08-31-08-34-43

4 courgettes
2 tbsp olive oil
3 cl garlic, minced
1 tbsp red wine vinegar
1 tbsp cider vinegar
1 tsp salt
1 tsp pepper
1/4 cup fresh basil, roughly chopped

  1. Slice the courgettes finely (about 0.5cm) lengthwise – I found the easiest way to do this was to use a peeler
  2. Add oil to a large pan over a high heat.
  3. Once the oil is hot, add some of the courgette slices – not too much.
  4. Cook on medium/high until slices are golden brown, almost charred
  5. Rest the slices on paper towels and repeat until all the slices are cooked.
  6. Mix the rest of the ingredients together in a bowl to make a dressing.
  7. Line the bottom of a tupperware (pref. glass) with courgette slices and drizzle with a little of the dressing. Continue layering until all the slices are used.
  8. Cover with a lid and refrigerate for a few hours – serve cold.

(via)

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