Summer Vegetable Carpaccio

By srumbel

So this summer vegetable carpaccio is made up of thinly sliced summer vegetables. And by golly, this might just be the best vegetable dish I’ve ever tasted.
from firstyearblog.com

Ingredients

• 2 zucchinis
• 3 carrots
• 1/2 to 1 cup cherry tomatoes, halved
• 2 tbsp canola oil
• 1 garlic clover, minced
• 1/2 tbsp capers
• squirt of lemon juice
• salt and pepper, to taste
• parmesan cheese to top, shredded or shaved

Preparation

Step 1

Wash and trim the zucchini and slice thinly at an angel. Peel and thinly slice the carrots at an angel. Heat the canola oil in a skillet and sauté the carrots and zucchini until almost soft, adding in the tomatoes before the vegetables are soft.
Add the garlic and sauté for an additional minute.
Remove from the heat and transfer the vegetables to a paper towel to remove the excess oil. Transfer the vegetables to a bowl and mix in the capers, lemon juice, and salt & pepper. Top with shredded or shaved parmesan cheese.
Serve and enjoy.