zucchini and carrot a scapece

prep time:  20 minutes
inactive time:  8 hours
cook time:  20 minutes
servings:  6

1/3 cup + 1/4 cup olive oil
5 large zucchini - cut into 1/4-inch rounds
3 garlic cloves - thinly sliced
1/4 cup chopped basil
1/4 cup chopped mint
10 medium carrots - peeled and cut into 1/4-inch rounds
1/4 cup red wine vinegar

1.  heat 1/3 cup oil in a heavy large frying pan over medium-high heat.  working in batches, add the zucchini and fry until golden, about 2 minutes per side.  using a slotted spoon, transfer the fried zucchini to baking dish. sprinkle generously with salt and pepper.  sprinkle half of the garlic, basil, and mint over the zucchini.

2.  add the remaining oil to the frying pan.  add the carrots to the hot oil and saute until golden, about 5 minutes.  using a slotted spoon, transfer the fried carrots to the dish of zucchini.  sprinkle generously with salt and pepper. sprinkle the remaining garlic, basil, and mint over.  drizzle the vinegar over the vegetable mixture and toss gently to coat. 

3.  cool to room temperature.  cover and marinate in the refrigerator overnight.  allow the vegetables to come to room temperature before serving.  transfer to a platter.

- food network

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