Courgette, Tomato & Basil

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Preparation Time: 5 minutes
Cooking time: 15 minutes
Energy level per serving: unknown
Saturated fat level per serving: unknown
Carbohydrates level per serving: unknown
Gi level per serving: unknown

Number of servings: 2
This recipe has been visited 2484 times

Ingredients:

Metric Imperial

5 medium courgettes

3 tbsp(s) olive oil

3 or 4 medium to large tomatoes

1 large handful of basil leaves

lemon

by Nigel Slater in the Observer magazine, 31 August 2008. Serves 4 as a main dish, or 2 as an accompaniment.

Posted by: Sarah Scott on 06 September 2008

Click here to view Sarah Scott's Cookery Book

Cooking Steps:

Cut the courgettes into thick fingers, about the size of thick, home-made chips. Warm the oil in a deep-sided pan and let the courgettes cook over a moderate heat for about 6-8 minutes or so until they start to soften.

Chop the tomatoes roughly and add to the courgettes with the torn-up basil leaves, salt, pepper and a good squeeze of lemon. Stir, cover with a loose-fitting lid, and leave to simmer for 5 minutes until the courgettes are tender and the tomatoes have cooked down to a basil-scented, saucy slush. The colours should be bright, the courgette softly yielding but not browned.

Can be served either as an accompaniment to roasted, grilled or pan-fried meat, or as a vegetarian meal, with brown rice or cous cous etc.