Quick veggies carpaccio recipe
It is highly recommended that you use a Spiralizer® to make this recipe. This recipe can be made with a variety of veggies, however the ones we have recommended are ones that do not need to be cooked and are available year round. We started with zucchini and summer squash. Many other hard vegetables can be used, some may have to be blanched or cooked.
PREPPING THE VEGGIES TO BE SPIRALIZED:
VIDEO AFFIRMATION OF WHY YOU WILL USE THIS PRODUCT TO MAKE THIS RECIPE!
- 2 summer squash, ends trimmed and cut into pieces that will fit on the Spiralizer
- 2 zucchini, ends trimmed and cut into pieces that will fit on the Spiralizer
- 4oz/120ml EVOO
- 1.5oz/45ml champagne vinegar (any vinegar of your choosing will do)
- salt and pepper
- Marinating Mixture:
- 2oz/60ml EVOO
- .5oz/15ml lemon juice
- 1/4 tsp salt
Use two separate bowls-one to mix the dressing and serve in and one to spiralize vegetables into and marinate as well.
Wash and trim vegetables.
Cut to length that will fit onto Spiralizer.
Use a medium or large spiral producing blade.
Spiralize the vegetables into a bowl.
Add the marinating mixture of EVOO, lemon juice, and salt to the spiralized vegetable bowl.
Marinate the vegetables for a minimum of 30 minutes and up to overnight.
Drain the liquid from the spiralized vegetables through a strainer.
The vegetables will soften, but stay firm enough to have a nice al dente bite.
In a large mixing bowl, blend the EVOO, vinegar, salt and pepper.
Place the drained, softened vegetables into the serving bowl with the EVOO/vinegar dressing.
Serve as a side dish or add fresh goat cheese and serve on top of fresh salad greens for a nice summer meal.