Thursday, January 24, 2008

Zucchini and Carrot a Scapece

From Everyday Pasta - Giada DeLaurentiis

6 Tbsp EVOO
5 large zucchini (about 2 pounds), cut into 1/4" rounds
Salt and freshly ground black pepper
3 garlic cloves, thinly sliced
1/4 C fresh basil leaves, chopped
1/4 C fresh mint leaves, chopped
10 medium carrots (about 1 pound), peeled and cut into 1/4" rounds
1/4 C red wine vinegar

Heat 3 tablespoons of the oil in a large, heavy frying pan over medium-high heat. working in batches, add the zucchini slices and fry until golden, about 2 minutes per side. Use a slotted spoon to transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper, then with half of the garlic, basil and mint.
Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Use a slotted spoon to add the fried carrots to the dish with the zucchini. Sprinkle generously with salt and pepper and the remaining garlic, basil and mint. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature, then cover and marinate at room temperature for 8 hours, or overnight in the refrigerator. Transfer to a platter and serve at room temperature.

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