BRAZILIAN ABOBRINHA MARINADA (MARINATED ZUCCHINI)

Brazilian Abobrinha Marinada (Marinated Zucchini) image

Provided by Beth Renzetti

Time 30m

Number Of Ingredients 11

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3/4 c olive oil
4 zucchini, large
1 red bell pepper
4 clove garlic
3 Tbsp vinegar
2 Tbsp fresh parsley, chopped
1 Tbsp fresh basil leaves, chopped
1 Tbsp fresh oregano, chopped (or 1 tsp dried)
1/2 tsp red pepper flakes, or to taste
1 tsp salt, or to taste
black pepper, freshly ground, to taste

Steps:

1. Thinly slice the zucchini squash crosswise, cutting on the diagonal to make larger, more oval shaped slices. Remove the stem and seeds from the bell pepper and cut it into strips. Peel and mince the garlic.
2. Place 4 tablespoons olive oil in a large skillet over medium heat. Cook the zucchini and pepper slices with the garlic until softened and very lightly browned (Or brush them with the oil and garlic and cook them on the grill).
3. Place the cooked vegetables in a bowl with the oil from the skillet. Add the remaining ingredients and the rest of the olive oil. Season with salt and pepper to taste.
4. Store vegetables in a glass jar or pyrex container, covered with the olive oil, in the refrigerator for up to 1 week.