This zesty salad is certain not to disappoint. Low in calories and full of alkalizing minerals !

• 1 lb. tomatoes
• 1 small red bell pepper
• 1 onion
• 2 garlic cloves
• 1 chili pepper (optional)
• 3 fresh basil leaves
• 2-3 tbsp. cold-pressed olive oil
• Sea salt and pepper to taste
• 8 zucchini
• 2 carrots, peeled

Chop tomatoes and bell pepper. Finely chop the onion, the garlic and the chili.

Heat olive oil in pan, adding onion, pepper, chili and garlic, and fry for a couple of minutes. Then add the tomatoes and basil and cook for approx. 5-10 minutes or until liquid has reduced.

Add salt and pepper to taste.

Slice zucchini and carrots into thin ribbons lengthwise using a carrot peeler.

Add to tomato sauce and cook approx. 1 more minute until vegetables are heated through.

Garnish with fresh basil or parsley and serve.