Thursday, January 8, 2009

Carrots and Zucchini with Vinegar

One of my favorite chefs is Giada De Laurentiis. Aside from being Italian, beautiful, and personable, she makes fantastic food. I was delighted with her recipe for Zucchini and Carrot a Scapece (basically pickled vegetables) and anxious to try it...but then proceeded to ignore half of the directions and several ingredients. I'm sure it would have been amazingly delicious had I followed the recipe, but something about letting the veggies marinate for 8 hours didn't quite fit my 40 minute time slot and lack of fresh herbs and red wine vinegar. So I altered it and was fairly pleased with the result- a simple, warm, vinegary salad. If you have time to plan your menu in advance, look up Giada's recipe. If you're in a hurry, I'm sure this one will do just fine.

Carrots and Zucchini with Vinegar
adapted from Everyday Pasta by Giada De Laurentiis

3-4 tablespoons olive oil
2-3 medium zucchini, cut in 1/4-inch rounds
5 medium carrots, peeled and cut in 1/4-inch rounds
2 garlic cloves, chopped
3-4 tablespoons apple cider vinegar
salt and pepper to taste
  1. Heat half the olive oil in a large frying pan over medium-high heat. Add garlic and saute 2 mintues.
  2. Add zucchini and fry until golden, about 4 minutes. Remove from pan.
  3. Add the remaining olive oil and carrots. Fry about 5-6 minutes, or until slightly softened.
  4. Return the zucchini to the pan and add salt and pepper.
  5. Pour vinegar into pan and simmer, about 4-5 minutes. Serve warm.

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