Courgettes Marinated in Fresh Herbs, Vinegar and Wine

If you like bold flavours, do try this recipe. The courgettes are sautéed in oil, then left to marinate in a delightful rich mixture of onion and fresh herbs slowly cooked with vinegar and wine. Ideally, it’s best to leave the dish for a day or two, to allow the flavours to blend, but sometimes I can’t wait and I eat them straight away, as they are also lovely eaten when the flavour is more delicate.

Marinated courgettes are ideal for serving at room temperature for a Shabbat meal.