Brazilian Abobrinha Marinada (Marinated Zucchini)
These delicious, garlicky zucchini slices, lightly sautéed and marinated in olive oil, make a great side dish for grilled meats. Marinated vegetable salads are a popular accompaniment for Brazilian churrasco (barbequed meats). These vegetables are great on sandwiches or with pasta, and they keep for up to a week in the refrigerator (and even improve with age). You can add other vegetables to the mix, such as sliced eggplant and/or sliced bell peppers. Olives and capers are nice additions as well.
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- 3/4 c
- olive oil
- zucchini, large
- red bell pepper
- 4 clove
- 3 Tbsp
- 2 Tbsp
- fresh parsley, chopped
- 1 Tbsp
- fresh basil leaves, chopped
- 1 Tbsp
- fresh oregano, chopped (or 1 tsp dried)
- 1/2 tsp
- red pepper flakes, or to taste
- 1 tsp
- salt, or to taste
- black pepper, freshly ground, to taste
1Thinly slice the zucchini squash crosswise, cutting on the diagonal to make larger, more oval shaped slices. Remove the stem and seeds from the bell pepper and cut it into strips. Peel and mince the garlic.
2Place 4 tablespoons olive oil in a large skillet over medium heat. Cook the zucchini and pepper slices with the garlic until softened and very lightly browned (Or brush them with the oil and garlic and cook them on the grill).
3Place the cooked vegetables in a bowl with the oil from the skillet. Add the remaining ingredients and the rest of the olive oil. Season with salt and pepper to taste.
4Store vegetables in a glass jar or pyrex container, covered with the olive oil, in the refrigerator for up to 1 week.