Romana Courgette Agrodolce Recipe

This quick and easy recipe is great for a vegan tapas spread (look our for that soon), but could also be served with quinoa, rice or pasta as a simple lunch or dinner.  It's adapted from a recipe at the Little Duck - The Picklery restaurant in East London.

Romana Courgette Agrodolce


Olive oil, preferably from a jar of sun-dried tomatoes
2 courgettes, thickly sliced
1 red onion, thinly sliced
1 clove of garlic
4 tbsp red wine vinegar
1 tbsp caster sugar
1 tsp dried chilli flakes or half a red chilli, chopped and seeds discarded

6-8 sun-dried tomatoes, sliced


1. Heat 2 tablespoons of olive oil (ideally from a jar of sun-dried tomatoes) then add the courgette.

2. Fry the courgette until softened or browned if you prefer.  Remove to a plate when cooked.

3. Add the onion to the pan and a little more oil if needed, cook for 10-15 minutes until soft.

4. Add the garlic and cook for a further 2 minutes, then add the vinegar, sugar, chilli and sun-dried tomatoes.

5. After a couple of minutes, return the courgette to the pan and mix well.  Serve.

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Want more courgette recipes?

Stuffed Courgettes
Courgette and Asparagus Risotto
Courgette, Pea and Pesto Tagliatelle

Want more tapas or mezze recipes?

Asparagus Tortilla
Fave Bean and Carrot Falafel
Buffalo Cauliflower Wings
Butternut Squash and Butter Bean Ragout

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