This dish is inspired by an antipasto on the menu of a favorite Philly restaurant; Pesto. Fresh carrot coins are boiled and left to marinate in a balsamic vinaigrette, laden with oregano & fresh garlic. These carrots are delicious served with Italian bread for swabbing up the marinade.
1 lb carrots, peeled & cut into 1/4 slices
4 tbs balsamic vinegar
2 cloves garlic, minced
4 tbs olive oil
Boil carrots in a large pot of water until tender about 7-9 mins. Strain carrots and while still warm mix with the remaining ingredients. Adjust as needed according to your taste. Refrigerate at least 2 hours. Taste again and add more oregano or vinegar as needed.