Courgette and carrot a scapece

  • 5 tbsps plus 4 tbsps extra virgin olive oil
  • 5 large courgettes (about 1kg), cut into 1/2-cm 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, cut into 1/2-cm rounds
  • 60ml red wine vinegar
1) Heat 5 tablespoons of oil in a heavy large frying pan over medium-high heat. Working in batches, add the courgette and fry until golden, about 2 minutes on each side. Using a slotted spoon, transfer the fried courgette to a baking dish. Sprinkle generously with salt and pepper. Sprinkle half of the garlic, basil and mint leaves over the courgette.

2) 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 courgette. Sprinkle generously with salt and pepper. Sprinkle the remaining garlic, basil and mint leaves over.

3) 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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