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Vegetable Carpaccio

Vegetable Carpaccio
312
calories
Calories
20 min.
Preparation
easy
Difficulty

Ingredients

for 4 servings
1 Red Bell pepper
daikon radish
1 Zucchini
100 grams very fresh Button mushrooms
4 tablespoons Balsamic vinegar
2 teaspoons medium-hot Mustard
Salt
freshly ground pepper
6 tablespoons Olive oil
150 grams Parmesan cheese
50 grams Pumpkin seeds
a few Basil leaf
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Preparation steps

1

Rinse and halve peppers, remove seeds and ribs and cut into thin strips. Peel radish. Rinse and trim zucchini. Wipe mushrooms clean. Cut or shave zucchini and mushrooms into very thin slices. Divide vegetables among four plates. To make dressing, whisk vinegar with mustard and season with salt and pepper. Whisk in oil. Drizzle dressing over vegetables. Thinly shave Parmesan over vegetables and sprinkle with pumpkin seeds. Garnish with basil leaves.