The advantage of deciding to make a meal from what's in the fridge, is that it yields wonderful new concoctions.
I grilled sliced courgette and tomatoes, that I had dabbed in olive oil and sprinkled with coarse sea salt.
Into a bowl with a can of drained chickpeas and a slosh of balsemic vinegar. A turn with the pepper mill. Tarragon or thyme would be good herbs to go with this dish, but we were to impatient to try.
It fulfilled its promise!!