Marinated Zucchini and Carrots

With the arrival of the beautiful season, the freshness of zucchini and carrots takes center stage on the table, offering a lively and colorful appetizer like marinated zucchini and carrots. This dish, perfect for an outdoor lunch or as a side for a dinner with friends, utilizes the technique of marination, which not only enhances the flavors of the vegetables but also improves their texture, making them crunchy and aromatic. The zucchini, with their natural sweetness, pair wonderfully with the fresh notes of the carrots, while the addition of aromatic herbs like basil, mint, and parsley, along with garlic, creates an irresistible mix of aromas. The marination occurs in an emulsion of extra virgin olive oil and white wine vinegar, providing a pleasant balance between acidity and softness. Ideal for accompanying grilled meat dishes or enriching an appetizer buffet, these marinated zucchini and carrots are a celebration of simplicity and the goodness of Italian cuisine, perfect for honoring the summer season.

Wash the vegetables, trim the ends of the zucchini, and peel the carrots. Cut the vegetables into slices about 1 cm thick. Bring a saucepan of water and vinegar with coarse salt to a boil. Once boiling, immerse the vegetables for 3 minutes. Drain well. Place the vegetables to marinate in a container with plenty of olive oil, sliced garlic, and aromatic herbs. Store in the fridge and stir occasionally.