Serve with barbecued food, or stuffed into panini rolls with other salad ingredients, or stir through grain salads.
500g (generous 1 lb) zucchini (courgettes), mixed colours if you have them 2 Tbsp extra virgin olive oil 3 cloves garlic, peeled and chopped or sliced Salt and pepper to season Small bunch fresh mint leaves 1 Tbsp sherry vinegar
1 Trim zucchini and slice thickly. Heat oil in a large frying pan over medium heat. When the oil is hot, add zucchini and fry until browned (a splatter screen will help confine splatters). Turn zucchini pieces with tongs, then add garlic to the pan. Let garlic brown and soften a little. Season zucchini with salt and pepper.
2 Turn off the heat under pan and let pan cool for several minutes. Chop the mint. Add mint and sherry vinegar to pan, stir gently to mix, then transfer to a serving dish.
This is an Italian way of cooking zucchini so expect the zucchini to be soft. I‘ve used sherry vinegar to give a deeper flavour, but any good red wine vinegar will do. Whichever vinegar you use be sure to let the pan cool down before adding it, or it will evaporate.