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.

　　

Ingredients

6 servings

　　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

　　

Step 1

Heat 3 tablespoons of the oil in a large, heavy frying pan over medium-high heat. Working in batches, add the zucchini slices and fry until golden, about 2 minutes per side. Use a slotted spoon to transfer the fried zucchini to a baking dish. Sprinkle generously with salt and pepper, then with half of the garlic, basil, and mint.

　　

Step 2

Add the remaining 3 tablespoons of oil to the frying pan. Add the carrots to the hot oil and sauté until golden, about 5 minutes. Use a slotted spoon to add the fried carrots to the dish with the zucchini. Sprinkle generously with salt and pepper and the remaining garlic, basil, and mint. Drizzle the vinegar over the vegetable mixture and toss gently to coat. Cool to room temperature, then cover and marinate at room temperature for 8 hours, or overnight in the refrigerator. (Allow the vegetables to come to room temperature before serving.) Transfer the scapece to a platter and serve at room temperature.

　　Everyday Pasta