This is such a lovely dish to share with family. Serves as a brunch snack or a light dinner.
I often add a sprinkle of sugar to balance off the flavours or remove any unnecessary acidity. To bring the dish to another level, introduce a good fetta or tart cheese.
Ingredients
Handful of cocktail tomatoes
2 medium tomatoes large
Coriander
Parsley
handful of Spinach
Silverbeet
Kale leaves
2 medium zucchinis
1 tsp thyme
salt
pepper
pinch oregano
1 tsp sweet paprika
1 tsp sherry vinegar
1 large onion
garlic
olive oil
Method
Introduce a good drizzle of olive oil
Caramelize onions with thyme leaves
Continue with zucchinis and chopped garlic
On gentle flame, fry oregano, salt n pepper and sweet paprika
Deglaze pan with chopped tomatoes and sherry vinegar
Allow to simmer for a few minutes and add spinach leaves
Add chopped parsley/coriander and fold gently
Serve over toasted Sourdough
