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Vegetable and herb carpaccio

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Origin of dish:  France
Type of cooking:  Oven
Preparation time: 30 minutes
Cooking time: 10 minutes
Ingredients (serves 4):


Turn on the grill. Wash and dry courgettes, aubergines and tomatoes. Remove the seeds from the aubergines and courgettes, cut into slices and place in the dripping pan, on foil. Drizzle with olive oil and grill for 5 minutes, then turn with a spatula. Drizzle with oil again and grill for another 5 minutes. Leave to cool.
Cut the tomatoes into round slices, then remove the seeds and stalks. Arrange the aubergines, courgettes and tomatoes on a large serving plate or straight onto your plates.
Mix the vinegar, lemon juice, salt, pepper, powdered spices and crushed coriander seeds. Add the oil bit by bit, whipping. Add the crushed garlic and drizzle the vegetables with the vinaigrette.
Cover with cling film and refrigerate for 4 hours.
Garnish with basil leaves and peppercorns to serve.

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