Marinated Carrots

1/4 lb. carrots
1 small clove garlic -- lightly crushed
1/4 teaspoon oregano
1 Tablespoon red wine vinegar
Olive oil
Salt and pepper to taste

Peel the carrots, cut them in 2-inch lengths, and cook in boiling water for 10 minutes - until tender but still firm. Drain carrots and cut lengthwise into small sticks. Place them in a serving dish. Bury the garlic in the carrots. Add salt and pepper to taste. Add the oregano and vinegar and enough olive oil to just cover the carrots. Refrigerate at least overnight, removing the garlic after 24 hours. Serve at room temperature.

Source of recipe: Marcella Hazan