Vegetarian Carpaccio

Ingredients

• 2 Zucchini
• 3 Carrots
• 2 EL sunflower oil
• 1 Garlic clove
• 3 EL olive oil
• 2 EL white balsamic vinegar
• 1 EL Capers
• 2 sprigs Mint
• Salt
• Pepper (freshly ground)
• 1 splash Lemon juice

Instructions

1. 1.

   Wash, trim and slice the zucchini diagonally into thin slices.

2. 2.

   Peel the carrots and also slice them diagonally or shave into thin ribbons.

3. 3.

   Sauté both in hot sunflower oil until golden brown. Remove the garlic, press it into the pan, mix everything together and let drain on kitchen paper. In a bowl combine olive oil, balsamic vinegar and capers.

4. 4.

   Chop the mint (reserve some leaves for garnish) and add to the vegetables. Season with salt, pepper and lemon juice and let marinate for at least 3 hours. Before serving taste again, plate and garnish with mint leaves.