Ingredients
- SERVES 4
- 2 Tbsp oil for cooking
- 1 onions, sliced thinly
- 4 medium tomatoes, cut roughly
- 500g green beans, top and tailed
- 4 medium sized zucchinis (courgettes), sliced into 4mm rounds
- 2 cloves garlic
- Handful fresh basil and flat leaf parsley
- 1 chilli
- Sea salt flakes and freshly ground pepper
- ½ Tbsp red wine vinegar
- Extra virgin olive oil for drizzling
BEANS, ZUCCHINI AND TOMATOES
Method
- Heat a large fry pan up with two tablespoons of oil, add the onion and cook gently for a couple of minutes so that the onions softens
- Aadd the garlic and tomatoes and cook for 5 minutes
- Add the green beans and zucchinis, coat well in the tomato sauce
- Add ¼ cup of water, 1 stem of basil and whole chilli, season lightly and cook over moderate heat for 20 minutes
- Add the remaining basil and vinegar stir to combine
- Taste and check for balance of flavour
- Adjust if necessary
- Finally add the chopped parsley and mix once again
- Serve immediately or at room temperature with fresh bread and little extra virgin oil for drizzling
Comments
Thanks to Waikouaiti Gardens for providing the organic zucchinis, tomatoes, and beans used in the demonstration
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