Delicious Vegetarian Carpaccio Recipe

This vegetarian carpaccio is a stunning and delicious dish that features thinly sliced vegetables seasoned with a zesty lemon dressing. With its vibrant colors, refreshing flavors, and simple preparation, this recipe is perfect for a light lunch or appetizer. It is also a great option for those looking for a meat-free alternative to a classic carpaccio. The combination of fresh vegetables, tangy dressing, and crunchy toppings creates a delightful balance of textures and tastes. Prepare this vegetarian carpaccio in just a few minutes and impress your guests with its impressive presentation.

Ingredients

• 1 large zucchini
• 1 large beetroot
• 1 large carrot
• 1 small red onion
• 2 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 teaspoon Dijon mustard
• Salt and pepper, to taste
• Handful of fresh basil leaves
• Handful of microgreens or sprouts
• 1 tablespoon toasted pine nuts
• Grated Parmesan cheese, for serving

Directions

1. Using a mandoline or a sharp knife, thinly slice the zucchini, beetroot, carrot, and red onion.
2. Arrange the vegetable slices in a single layer on a platter.
3. In a small bowl, whisk together the olive oil, lemon juice, Dijon mustard, salt, and pepper until well combined.
4. Drizzle the dressing over the vegetable slices.
5. Garnish with fresh basil leaves, microgreens or sprouts, toasted pine nuts, and grated Parmesan cheese.
6. Serve immediately and enjoy!

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