Vegetable Carpaccio

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Vegetable Carpaccio
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
312
calories
Calories
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Nutritional values

1 serving contains
(Percentage of daily recommendation)
Our nutritional traffic light explained
more nutritional values 
1 serving contains
(Percentage of daily recommendation)
Calories312 kcal(15 %)
Protein14.5 g(15 %)
Fat26.5 g(23 %)
Carbohydrates4 g(3 %)
Author of this recipe:
EAT-SMARTER
all recipes of this author

Ingredients

for
4
Ingredients
1 Red Bell pepper
Daikon radish
1 Zucchini
100 grams very fresh button Mushroom
4 Tbsps balsamic vinegar
2 tsps medium-hot Mustard
salt
freshly ground pepper
6 Tbsps olive oil
150 grams Parmesan
50 grams Pumpkin seed
a few Basil
How healthy are the main ingredients?
Parmesanolive oilPumpkin seedMustardZucchinisalt
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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.

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