If like me you may still have tomatoes, scallopinis etc in the garden.  However they may be losing their flavour a little, but still can make delicious dishes.

Serves 2

Ingredients

6 medium tomatoes, cut in half

4 scallopini or courgettes cut into desired size

1 red onion, thinly sliced

½ tsp sugar

2 pinches salt

½ tsp balsamic vinegar

Handful flat leaf parsley, basil leaves etc

3 Tbsp extra virgin olive oil

1 Tbsp balsamic vinegar

Sea salt flakes

Method

Heat up the barbecue to hot and lightly grill the tomatoes until just starting to soften and juices start to flow. Remove and set aside.

Grill the scallopini for 3-5 minutes on each side or until tender but not mushy. Remove and add to the tomatoes.

Whilst the vegetables are cooking, slice the red onion thinly and add the salt, sugar and vinegar and toss together lightly. Set aside to quickly pickle (5 minutes).

Once the vegetables are done, arrange them on a serving platter, squeeze out excess liquid from the onions and discard.  Scatter over the onions, herbs and a sprinkle of salt.

Mix together the vinegar and oil and drizzle over the salad.  

Serve at room temperature.