Carpaccio marinated vegetables

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  • Curgetes: 2
  • Carrots: 3
  • òleo sunflower: 2 Tablespoons
  • Garlic: 1 Tooth (chopped)
  • Extra virgin olive oil: 2 Tablespoons
  • Balsamic vinegar white: 3 Tablespoons
  • Capers: 1 Tablespoon
  • Fresh mint: 1 Sauce
  • Salt: taste.
  • Pepper freshly grind: taste.
  • Lemon juice: a Few drops


Wash and trim the curgetes, fatiando-the finely on the diagonal. Peel the carrots and slice them into thin slices, also in oblique, using a vegetable cutter. Heat the sunflower oil in a frying pan and sauté the carrots and the curgetes until the lourar. Add the garlic in the end. Remove and drain with absorbent paper. Place the vegetables in a bowl with olive oil, balsamic vinegar and capers, and then mix. Chop the mint (putting some sheets of the party for trim) and add to vegetables. Season with salt and pepper, add the lemon juice to taste and let it marinate at room temperature for at least 3 hours. Check the seasoning before serving.

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