Zucchini And Carrot A Scapece Recipes

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ZUCCHINI AND CARROT A SCAPECE



Zucchini and Carrot a Scapece image

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

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

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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