ingredients
serves 4
1 tablespoon olive oil
1 clove garlic, peeled and crushed
1 pound zucchinis, trimmed and thinly sliced
1/2 pound cherry tomatoes, halved
1 tablespoon cider vinegar
1/2 level teaspoon dried basil
Freshly ground black pepper
method
1. Heat the oil in a large skillet and soften the garlic and zucchinis in it over a moderate heat for 5 minutes, stirring them frequently to prevent colouring.
2. Mix in the tomatoes, vinegar and basil, and season with pepper. Cook for 2 minutes, or until the tomatoes are hot but not collapsed. Stir constantly to keep the zucchinis moving; they taste bitter if browned. Turn the vegetables into a warmed serving dish.
