Ingredients:
Olive Oil. . . . 3 Tbsp
Courgettes (zucchini), Cut Into 2.5cm/1-inch Lengths. . . .450g/1lb
Balsamic Vinegar. . . .1 Tbsp
Capers, Drained. . . . .3 Tbsp
Freshly Chopped Parsley. . . . .2 Heaped Tbsp
Lemon Juice. . . . . 1 Tbsp
Salt And Black Pepper
Preparation:
Heat The Oil In A Large Frying Pan Then Add The Courgettes And Toss To Coat.
Add The Vinegar, Mix Well Then Cover And Cook For About 5 Minutes Until Tender-crisp.
Remove The Lid From The Pan, Stir And Continue To Cook For A Further 2-3 Minutes Until The Liquid Evaporates.
Remove From The Heat And Add The Capers , Parsley And Lemon Juice.
Toss To Coat And Season With Salt And Pepper.
Serve Hot Or Warm.
You can serve with your family and friends.
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