ZUCCHINI AND CARROT A SCAPECE
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...
Provided by Gadget_Queen
Categories Vegetable
Time 8h20m
Yield 6 serving(s)
Number Of Ingredients 9
Steps:
- Heat 1/3 cup oil over medium-high heat.
- Add the zucchini and fry until golden, about 2 minutes per side. Transfer to a baking dish.
- Sprinkle generously with salt and pepper.
- Sprinkle with half of the garlic, basil, and mint leaves.
- Add remaining oil to the pan. Add the carrots and saute until golden, about 5 minutes. Transfer to the dish of zucchini.
- Sprinkle generously with salt and pepper.
- Sprinkle the remaining garlic, basil, and mint leaves over.
- Drizzle the vinegar over the vegetable mixture and toss gently to coat.
- Cool to room temperature. Cover and marinate at room temperature for 8 hours, or cover and refrigerate overnight.
- 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.
Nutrition Facts : Calories 273.7, Fat 21.7, SaturatedFat 3, Sodium 98.1, Carbohydrate 19.5, Fiber 6, Sugar 9.3, Protein 4.4
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