Zucchini and Carrot a Scapece

Name: Zucchini and Carrot a Scapece
Yield: 6 servings
Ingredients: 6 tablespoons extra-virgin olive oil; 5 large zucchini (about 2 pounds), cut in 1/4-inch rounds; Salt and freshly ground black pepper; 3 garlic cloves, thinly sliced; 1/4 cup fresh basil leaves, chopped; 1/4 cup fresh mint leaves, chopped; 10 medium carrots (about 1 pound), peeled and cut in 1/4-inch rounds; 1/4 cup red wine vinegar

January 26, 2012

A scapece means pickled, and the longer the vegetables marinate in the red wine vinegar, the better they taste. My family used to make them in the winter when the veggies weren’t at their peak. These are super versatile; serve them alongside pasta, bread, fish, or meat or as the centerpiece of an antipasto platter.

Recipe notes

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