Another really tasty way to enjoy homegrown zucchinis (and capsicum!).
Stu introduced me to tinned anchovy fillets years ago, when he made a juicy, tender and absolutely tasty lamb roast stuffed with finely chopped anchovies and rosemary. One bite and I was hooked and since then, I have been looking for other ways to use anchovies. This recipe utilises the bold salty taste of tinned anchovies to add a depth of flavour to the vegetables and turned out every bit as delicious as I expected.
*For a vegetarian option, simply substitute anchovies with olives. It tastes really good too.
1 capsicum, deseeded and sliced
1 zucchini, sliced
1 garlic clove, sliced
1 tablespoon balsamic vinegar
2 tinned anchovy fillets, roughly chopped (*or olives for a vegetarian option)
Salt and pepper, to taste
1. Heat oil in frying pan, add garlic, capsicum and zucchini and fry over low heat for about 15-20 minutes.
2. Add vinegar and anchovies, season with salt and pepper.
3. Serve with toasted bread.
Printer friendly version here.