Vegetarian Carpaccio Recipe

Ingredients

• 1 medium-sized zucchini
• 1 red bell pepper
• 1 yellow bell pepper
• 1/2 red onion
• 1/4 cup chopped walnuts
• 2 tablespoons olive oil
• 1 tablespoon balsamic vinegar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Using a mandoline slicer or a sharp knife, slice the zucchini, red bell pepper, yellow bell pepper, and red onion into thin rounds.
2. Arrange the sliced vegetables on a large plate or individual plates in a single layer.
3. In a small bowl, whisk together the olive oil, balsamic vinegar, salt, and black pepper until well combined.
4. Drizzle the dressing over the vegetables.
5. Sprinkle the chopped walnuts on top of the vegetables.
6. Refrigerate the carpaccio for at least 30 minutes before serving.

Verdict

This vegetarian carpaccio recipe is a delicious and colorful dish that is perfect for a light lunch or appetizer. The combination of fresh, thinly sliced vegetables and crunchy walnuts creates a satisfying texture, while the tangy balsamic dressing adds a burst of flavor. It’s also a great way to get in your daily dose of vegetables.

Serving Suggestions

Serve the vegetarian carpaccio chilled as an appetizer before a meal or as a light lunch with a side salad. You can also add some sliced avocado or crumbled feta cheese on top for some extra creaminess and flavor. Enjoy!