Zucchini and Carrot a Scapece |
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Prep Time: 20 Minutes Cook Time: 480 Minutes |
Ready In: 500 Minutes Servings: 6 |
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Recipe courtesy Giada De Laurentiis from Everyday Italian. DS saw it on Food TV and said he'd try it, so I don't want to lose it. Anything to get more veggies in him... Ingredients:
1/3 cup extra virgin olive oil, plus |
1/4 cup extra virgin olive oil |
5 large zucchini, cut into 1/4-inch rounds (about 2 pounds) |
salt & freshly ground black pepper |
3 garlic cloves, thinly sliced |
1/4 cup fresh basil leaf, chopped |
1/4 cup fresh mint leaves, chopped |
10 medium carrots, peeled and cut into 1/4-inch rounds (about 1 pound) |
1/4 cup red wine vinegar |
Directions:
1. Heat 1/3 cup oil over medium-high heat.
2. Add the zucchini and fry until golden, about 2 minutes per side. Transfer to a baking dish.
3. Sprinkle generously with salt and pepper.
4. Sprinkle with half of the garlic, basil, and mint leaves.
5. Add remaining oil to the pan. Add the carrots and saute until golden, about 5 minutes. Transfer to the dish of zucchini.
6. Sprinkle generously with salt and pepper.
7. Sprinkle the remaining garlic, basil, and mint leaves over.
8. Drizzle the vinegar over the vegetable mixture and toss gently to coat.
9. Cool to room temperature. Cover and marinate at room temperature for 8 hours, or cover and refrigerate overnight.
10. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter and serve at room temperature. Serve with bread, fish or chicken.
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