Thinly Sliced Vegetable Appetizer
ready in 2 h. 30 min.
These vegetables are packed with vitamins, minerals, and fiber, and make for a light summer appetizer that is both tasty and great for your health.
Drizzle some pesto sauce on these for even more flavor!
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- 2 zucchini
- 3 carrots
- 1 chopped garlic clove
- 1 bunch mint
- 2 Tbsps sunflower oil
- 2 Tbsps olive oil
- 3 Tbsps white balsamic vinegar
- lemon juice
- 1 Tbsp Caper
- freshly ground peppers
Wash and trim the zucchini and slice thinly at an angle.
Peel and thinly slice the carrots, also at an angle, using a mandolin vegetable slicer if available.
Heat the sunflower oil and sauté the carrots and zucchini until golden brown. Add the garlic at the end and drain on kitchen paper.
Put the vegetables into a bowl with the olive oil, balsamic vinegar and capers and mix. Chop the mint (reserving a few leaves to garnish) and add to the vegetables.
Season with salt and pepper, add lemon juice to taste and leave to marinate for at least 3 hours. Check the seasoning before serving.