Ingredients
- 1/3 cup plus 1/4 cup extra-virgin olive oil
- 5 large zucchini (about 2 pounds), cut into 1/4-inch rounds
- Salt and freshly ground black pepper
- 3 garlic cloves, thinly sliced
- 1/4 cup chopped fresh basil leaves
- 1/4 cup chopped fresh mint leaves
- 10 medium carrots (about 1 pound), peeled and cut into 1/4-inch rounds
- 1/4 cup red wine vinegar
Directions
Heat 1/3 cup oil in a heavy large frying pan over medium-high heat. Working in batches, add the zucchini and fry until golden, about 2 minutes per side. Using a slotted spoon, transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil, and mint leaves over the zucchini.
Add the remaining oil to the frying pan. Add the carrots to the hot oil and saute until golden, about 5 minutes. Using a slotted spoon, transfer the fried carrots 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 in the refrigerator overnight. Allow the vegetables to come to room temperature before serving. Transfer the scapece to a platter. Serve with bread, fish or chicken.
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By Alisonfe
los angeles, CA
on May 02, 2012
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DELICIOUS! Loved this! Will do it again as it lends itself to lots of variation. Tweaks on my end: no extra oil with the vinegar as the frying made things oily enough. Didn't have mint so just used basil. Looking forward to trying with mint, too. Added some halved small grape tomatoes. Will do as other reviewers suggested and try with cauliflower and other veg. I might tone down the garlic a bit next time - I grated it fine a la Rachael Ray and the garlic was pretty assertive - but still yummy.
I would describe the Giada recipes I've tried (all very good as having a very "bright and lively" deliciousness. Will keep trying them!
By stinky_pinky_11...
Fullerton, 43
on November 11, 2009
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I prepared this as a side dish last Thanksgiving and it was so delicious! Such a hit last year that so far I've received 4 requests to prepare it again for this years thanksgiving!
By woodkv_8895626
COLUMBIA, SC
on April 03, 2009
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This is so simple to make and has great flavor! The carrots and zuchinni are great together. Love it!
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