Marinated Summer Squash with Basil
1/4 cup extra-virgin olive oil
2 pounds medium zucchini and/or yellow summer squash, trimmed and cut lengthwise into 1/4-inch-thick slices
6 medium garlic cloves
1 cup loosely packed fresh basil leaves, thinly sliced
1 tablespoon kosher salt
1 teaspoon coarsely ground black pepper
1 teaspoon crushed red pepper
1/4 cup red wine vinegar
In 12-inch skillet, heat oil over medium heat until oil just begins to smoke. Place double layer of paper towels on cookie sheet for draining.
Add 5 to 6 squash strips to hot oil, being careful not to crowd skillet. Cook 3 to 4 minutes or until strips are golden brown, turning over once with tongs. Transfer to paper towels to drain. Repeat with remaining squash strips.
In a small bowl, combine garlic, basil, salt, black pepper and crushed red pepper.
Place one-fourth of the squash strips in the bottom of a deep-dish pie plate. Sprinkle one-fourth of the basil mixture evenly over the squash; drizzle with 1 tablespoon of the vinegar. Repeat layering 3 more times with remaining squash, basil mixture, and vinegar.
Cover pie plate with plastic wrap and refrigerate at least 2 hours or up to 24 hours. Serve chilled or at room temperature.
Serves 12 as an appetizer.
From “Your Good House” 2005, courtesy of Mario Batali.