Vegetable Carpaccio with Reblochon Recipe

Ingredients:

• 1 medium zucchini
• 1 medium yellow squash
• 1 small red onion
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 cup extra-virgin olive oil
• 1/4 cup freshly squeezed lemon juice
• Salt and freshly ground black pepper to taste
• 1/2 cup grated Reblochon cheese
• 1/4 cup chopped fresh parsley

Instructions:

1. Thinly slice the zucchini, yellow squash, red onion, red bell pepper, and yellow bell pepper.
2. Arrange the sliced vegetables on a large platter in an overlapping pattern.
3. In a small bowl, whisk together the olive oil and lemon juice.
4. Season the dressing with salt and pepper to taste.
5. Drizzle the dressing over the vegetables.
6. Sprinkle the grated Reblochon cheese and chopped parsley on top.
7. Serve immediately.

Verdict:

This Vegetable Carpaccio with Reblochon is a fresh and delicious way to enjoy a variety of summer vegetables. The creamy Reblochon cheese adds richness to the dish and complements the tangy lemon dressing perfectly. Serve it as a light lunch or as a refreshing appetizer for a summer dinner party.

Serving Suggestions:

Serve the Vegetable Carpaccio with Reblochon alongside grilled chicken or fish for a complete meal. It can also be served as a side dish for a summer barbecue or picnic. Enjoy it with a chilled glass of white wine for a perfect summer pairing.