Sunday Courgette Salad



At Saturday's market, C had baby (and not so baby) marrows. Aka courgette. Aka zucchini. And he also had the most glorious sweet peppers.

I had already planned Monday's ratatouille and knew that I had more than enough of both for at least another meal. Slivers of flash fried strips of robot peppers adorned Sunday's panfried fish.



I turned the courgettes into a simple salad: wedges of marrows, fried in hot olive oil with garlic and placed in a dish. Without draining.



Seasoned with salt and a few good grindings of black pepper. While still warm, the drizzle with red wine vinegar, with the oil, comepletes the dressing.



The final addition, once cool, is the herb of choice. I used parsley, and this would work as well with dill and/or rosemary. For me, it would depend on what else is part of the meal.

This, with shavings of Parmesan or a similar, hard, sharp cheese, would make a fabulous vegetarian meal.

Until next time, be well
Fiona
The Sandbag House
McGregor, South Africa

Photo: Selma







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Really delicious, they go so well with a little bit of garlic! Yummy!

They do. I hope that C has more this week!