Fried Courgette and Tomatoes with Garlic Vinegar

Ingredients

Begin by slicing the tomato very thinly.
Slice the courgettes lengthways and shallow fry in olive oil, turning until golden brown. While the courgette slices are still hot, alternate layering them with the sliced tomato on a serving plate; the residual heat from the courgettes will gently soften the tomatoes.
In a small pan, heat roughly 100ml of olive oil and add the sliced garlic. Cook gently just until softened, taking care not to let it brown.
Turn off the heat, add the balsamic vinegar to the pan, and pour the dressing over the tomatoes and courgettes while still warm.
Finish with a sprinkle of sea salt and chopped herbs, such as flat-leaf parsley and dill, or any herbs that best complement the rest of your meal.