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Summer Vegetable Carpaccio

Summer Vegetable Carpaccio | thefirstyearblog.com
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 | thefirstyearblog.com
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 | thefirstyearblog.com
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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 | thefirstyearblog.com
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  1. My zucchini plants are huge. THis looks like a great way to use up my garden produce.

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

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

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

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

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

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

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

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