3 fl oz warm water
5 sun-dried tomatoes
1½ lbs courgettes, trimmed
3 tablespoons olive oil
1 clove garlic, crushed
½ teaspoon salt
Freshly ground black pepper
1.Heat the water in a small pan. Meanwhile cut the sun-dried tomatoes into thin strips.
2.Place them in a bowl and cover with the warmed water. Set aside until needed.
3.Cut the courgettes into 2˝ (5 cm) strips
(see diagram 1) and slice the onion.
4.Heat the oil in a large cast-iron frying pan and add the onion and crushed garlic.
5.Fry for about five minutes on a low heat, until softened, then add the courgettes.
6.Cook for another five minutes, stirring frequently, then add the sun-dried tomatoes with their water, the salt and pepper.
7.Turn up the heat and simmer gently until the water has evaporated and the courgettes are just cooked. Adjust the seasoning and serve hot or cold.
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