1/4-lb. carrots
1 sm. clove garlic, lightly crushed with heavy knife handle and peeled
salt and freshly ground pepper to taste
1/4 tsp. oregano
1 tbsp. red wine vinegar
Olive oil, enough to cover

Peel the carrots, cut them in 2 inch lengths. Cook them in boiling salted water for about 10-12 minutes. (Cooking time varies according to the thickness and freshness of the carrots.) In order to cook the carrots uniformly, put the thickest parts into the water first, then the thinner, tapered ends. You want the carrots tender but quite firm for this recipe because the marinade will continue to soften them.

Drain the cooked carrots and cut lengthwise into small sticks about 1/4 inch thick. Place in a small, deep serving dish.

Bury the garlic in the carrots. Add salt and pepper to taste, the oregano, vinegar, and enough olive oil to just cover the carrots. Refrigerate and allow to marinate at least overnight, removing the garlic after 24 hours. Serve at room temperature.

This is a tangy and rustic appetizer.