Ingredients :

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3 tbsp Olive Oil
450g/1lb Courgettes (Zucchini), cut into 2.5cm/1-inch lengths
1 tbsp Balsamic Vinegar
3 tbsp Capers, drained
2 heaped tbsp freshly chopped Parsley
1 tbsp Lemon Juice
Salt and Black Pepper

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Method :

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1. Heat the oil in a large frying pan then add the courgettes and toss to coat.
2. Add the vinegar, mix well then cover and cook for about 5 minutes until tender-crisp.
3. Remove the lid from the pan, stir and continue to cook for a further 2-3 minutes until the liquid evaporates.
4. Remove from the heat and add the capers , parsley and lemon juice. Toss to coat and season with salt and pepper.
Serve hot or warm.