Vegetable Carpaccio

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

Nutritional values

1 serving contains
(Percentage of daily recommendation)
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:

Ingredients

for
4
Ingredients
1
1
100 grams
very fresh Button mushrooms
4 tablespoons
2 teaspoons
medium-hot Mustard
6 tablespoons
150 grams
50 grams

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.