(at time of publication)
- 5 medium courgetteszucchini, summer squashX, trimmed
- 4 tablespoons balsamic vinegar
- 1 tablespoon olive oil
- 2 cloves garlic, crushed
- 1 tablespoon chopped peppadew peppersbell peppersX or red capsicum
1 Cut courgettes in chunks and cook until tender. Drain. Transfer to a warm serving dish.
2 Mix vinegar, oil and garlic together. Use to coat courgettes. Serve sprinkled with Peppadew or capsicum.
Nutrition Info (per serve)
Total fat 4g
–Saturated fat 1g
Dietary fibre 1g
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