vegetable Carpaccio 

vegetable Carpaccio

(0)

Calories:312 kcal
Difficulty:easy
Preparation:20 min
Ready in:20 min
Vegetable
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1 serving contains (Percentage of daily recommendation)
Calories312 kcal(16%)
Protein15 g(30%)
Fat27 g(34%)
Carbohydrates4 g(2%)
Added Sugar0 g(0%)
Roughage0 g(0%)

Recipe Development: EAT SMARTER

Ingredients

For servings

1Red Bell pepper
daikon radish
1Zucchini
100 gramsvery fresh Button mushrooms
4 tablespoonsBalsamic vinegar
2 teaspoonsmedium-hot Mustard
Salt
freshly ground pepper
6 tablespoonsOlive oil
150 gramsParmesan cheese
50 gramsPumpkin seeds
a few Basil leaf

Directions

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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