Summer Vegetable Carpaccio

Summer Vegetable Carpaccio |
Summer time is all about watermelon, homemade popsicles, getting sunburnt and local fresh vegetables.

So which is your favorite? I do like to enjoy a nice, juicy piece of watermelon from time to time and homemade popsicles are a big thing in my house. And I am avoiding the sunburn by avidly applying SPF 50 every 45 minutes. So what about the fresh vegetables? I LOVE them.

Unfortunately, I don’t feel like I have a green thumb, so I’ll leave that job to the experts.

Summer Vegetable Carpaccio |
Our new favorite way to cook up summer vegetables is to make a summer vegetable carpaccio. If you’re like me you’re thinking “what is a a carpaccio?”

Don’t worry, I’m really not fancy, and I promise I won’t start making braised leeks or vegan charcuterie – especially because I don’t know what they are and only discovered them from googling “fancy dishes.” But it never hurts to learn something new! Traditionally carpaccio is a dish of thinly sliced raw meat. Yum, sounds delicious… just kidding. If you’re into that kind of food, maybe you can teach me how to acquire the palate for it.

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.

Summer Vegetable Carpaccio |
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Summer Vegetable Carpaccio

Total Time: 30 minutes

Serving Size: 4


  • 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


  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.
  2. Add the garlic and sauté for an additional minute.
  3. 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.
  4. Serve and enjoy.

Recipe adapted from 500 Salads by Susannah Blake

After you sauté the veggies and add in some capers, lemon juice, and parmesan cheese – something wonderful happens. It’s like the vegetables turn into candy. Even Ryan commented on how deliciously addicting they become. Instead of picking m&ms from the candy bowl, we were going back for seconds and thirds of the vegetables. So all around this dish is a winner!

Summer Vegetable Carpaccio |
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14 Responses to “Summer Vegetable Carpaccio”

  1. Amy @ A Healthy Life For Me — July 11, 2014 at 7:39 am

    My zucchini plants are huge. THis looks like a great way to use up my garden produce.

    • Beth @ The First Year — July 11, 2014 at 6:43 pm

      I am jealous, I wish I had a zucchini plant!

  2. Anna @ Garnish with Lemon — July 11, 2014 at 7:40 am

    Super creative use for all those summer veggies. Love this, Beth!

    • Beth @ The First Year — July 11, 2014 at 6:43 pm

      Thank you Anna!

  3. Meagan @ A zesty Bite — July 11, 2014 at 7:46 am

    After my vacation this weekend I’m going to need to eat more vegetables. Love this carpaccio.

    • Beth @ The First Year — July 11, 2014 at 6:44 pm

      Oh gosh.. I totally understand the after vacation detox. More vegetables and less ice cream :-)

  4. Christie - Food Done Light — July 11, 2014 at 7:57 am

    What a delicious way to enjoy summer vegetables. I especially love capers!

    • Beth @ The First Year — July 11, 2014 at 6:44 pm

      They are so tiny but add so much flavor!

  5. Lady Lilith — July 11, 2014 at 9:50 am

    Looks great. I like the color combo of all the vegetables.

    • Beth @ The First Year — July 11, 2014 at 6:43 pm

      They sure do pop! Thanks for coming by!

  6. Michelle — July 11, 2014 at 1:27 pm

    This is fabulous. Looks like something I would just eat and eat. Great job. Can’t wait to try it.

    • Beth @ The First Year — July 11, 2014 at 6:42 pm

      Who know vegetables could taste like candy!?

  7. Kelly — July 15, 2014 at 1:31 pm

    I love all the fresh summer produce in this dish! It looks so colorful and sounds amazing with the capers and lemons :)

    • Beth @ The First Year — July 15, 2014 at 5:42 pm

      Those capers and lemons do wonders!

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