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.
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.
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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!