Vegetable Carpaccio
(1 vote)
(1 vote)
Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
Calories:
312
calories
Calories
Nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
more nutritional values
1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calories | 312 kcal | (15 %) | ||
| Protein | 14.5 g | (15 %) | ||
| Fat | 26.5 g | (23 %) | ||
| Carbohydrates | 4 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
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.
