A vegetarian carpaccio made from carrots and zucchini is a successful starter for anyone who wants to reduce their calorie diet. The vegetarian carpaccio is also a successful and healthy change as a light snack between meals.
Wash the courgettes and carrots, peel the carrots. Cut both types of vegetables at an angle to create a large cut surface. Cut everything into thin slices.
Sunflower Oil, Garlic, Olive Oil, Balsamic Vinegar, Capers
Sauté zucchini and carrot slices in sunflower oil for a few minutes. Peel the garlic and add to the vegetables, pressed through a garlic press. In a bowl, combine balsamic vinegar, capers, and olive oil. Place the drained vegetables in the bowl and mix well.
Mint, salt, pepper, lemon juice
Finely chop half the mint, add to the vegetables and mix in. Season the vegetables with salt, pepper and lemon juice. Leave in the fridge for 3 hours.
Arrange the carpaccio on a plate and decorate with mint leaves.
The recipe for vegetarian carpaccio with zucchini and carrots with all the necessary ingredients and the simplest preparation – cook healthy with FIT FOR FUN