Zucchini and Carrots with Aleppo Pepper

Striking in its brilliant hues of orange and green, this beautiful combination brightens a plate of pale chicken or fish.

Prep Time: 3 minutes
Cook Time: 10 minutes
Total Time: 13 minutes


  • 1/4 cup olive oil
  • 2 carrots, julienned
  • 3 small zucchini, julienned
  • 4 cloves garlic, crushed with salt
  • Aleppo pepper


Heat the oil and add the carrots. Sauté, tossing for 2 minutes. Cover and simmer for 3 additional minutes.

Increase the heat and add the zucchini and the garlic. Stir-fry for about 4 minutes, until vegetables are crispy-tender. Transfer to a serving dish and sprinkle with pepper.