Zucchini and Carrot a Scapece
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
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