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Vegetable Carpaccio

Recipe author: EAT SMARTER
Vegetable Carpaccio
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312
calories
Calories
20 min.
Preparation
easy
Difficulty

Ingredients

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

Step 1/1

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.