“This is very useful when you need a vegetable in a hurry: you cut them in short pieces and toss them in a pan of hot olive oil, then leave them to tender, when they are golden at the edges, season with salt and pepper and lemon juice.”
Serve them alongside your favourite pasta dish, pongal, dal, rice, over sourdough bread or as croutons like in this tomato soup.
a quick way with courgettes
Inspired from Tender by Nigel Slater
Preparation 10 minutes
Serves 2 – 3, as a side dish
ingredients
2 Tbsp olive oil
2 medium courgettes (zucchinis), cut into short diagonal pieces
salt and pepper, to season
zest and juice of a lemon
scattering of hand-torn herbs
preparation
1. Heat the oil over medium heat, add the courgettes, zest of one lemon and season well with salt and pepper.
2. Toss in the pan, for 5 minutes, until golden around the edges.
3. Stir in a handful of finely chopped herbs; fennel, coriander, parsley and thyme. Season again with salt and pepper and a squeeze of lemon juice.
Serve immediately.
