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.