Ingredients

2 summer squash or zucchini

4-5 colourful carrots

2 tablespoons (30ml) olive oil

2 tablespoons (30ml) balsamic vinegar

5 branches of thyme, oregano, dill, or herb of your choice

Salt and pepper

Recipe

Slice the squash/zucchini into 1/4 inch/5cm slices.

Lightly peel the carrots and cut them into equally sized rounds.

Add the olive oil to a hot sauté pan and add the carrots. Cook the carrots on high heat for several minutes until they begin to stick to the pan. Add a splash of water and cover the pan with the lid. Let the carrots cook for 10 minutes, until tender.

Remove the lid, add the squash and cook for 5+ minutes until they become soft and grilled at the edges..

Add all the balsamic vinegar in one go and let the liquid reabsorb and caramelise the vegetables.

Salt and pepper to your liking and add fresh herbs before serving.

*This dish can also be made with butternut squash or potimarron. And can be eaten cold the next day as a salad! Just add some greens like arugula or spinach, some nuts and fresh apples and top with a balsamic vinegar + olive oil + mustard + grated garlic blend and you have a perfect autumn salad!