Marinated Summer Squash with Basil

[mandie68]

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.