Submitted by: Madame Fahimeh | Date Added: 4 Aug 2009 Listed in: Lebanese Salads . . . . . yield: ? active time: ? total time: ?
. . . . . added by: Madame Fahimeh cuisine: ?
Ingredients
• 4 tablespoons olive oil
• 1 small head of garlic, peeled and sliced
• 1 1/2 lbs zucchini, cut into 1/4 inch thick slices
• 4 tablespoons vinegar
• salt and pepper
• 2 tablespoons green onions, chopped
• 1/8 teaspoon cayenne
• 2 tablespoons fresh cilantro, finely chopped
Preparation
• Heat oil in a frying pan and sauté garlic slices over medium heat
until they turn light brown. Remove garlic slices with a slotted spoon
and set aside.
• In the same oil, sauté zucchini slices over medium heat until they
turn light brown, turning them over once. Remove and drain on paper
towels.
• Combine vinegar with remaining ingredients.
• Place zucchini on a serving platter. Sprinkle vinegar mixture over top; then evenly top with garlic slices.
• Allow to stand for 4 hours or so before serving.
Additional Notes
Its a good idea to have multiple pans going at one time to make the cook ... otherwise the 2 hours could turn into a half a day. :)
