Punnet cherry tomatoes, sliced in half
2 Tb olive oil
4 medium zucchini
½ onion, diced
2 clove garlic, crushed
½ lemon, zest & juice
1 chilli, chopped finely (deseeded if you don’t like it too hot)
½ bunch basil, chopped, reserve some leaves for garnish
3 Tb parsley, chopped
Sea salt & pepper
Preheat oven at 200°c and line baking tray with baking paper.
Place tomatoes on tray skin side down, coat well with olive oil and salt.
Roast for 30min or until shriveled.
Make zucchini ribbons with a vegetable peeler.
In a large frypan sauté onion in olive oil, add garlic, chilli and a pinch of salt.
Add zucchini ribbons & zest, gently toss until softened.
Fold through tomatoes, lemon juice, herbs and season with salt & pepper.
Rub your hands on stainless steel (sink) to eliminate garlic odour.