SLICED VEGGIES RECIPES

THINLY SLICED VEGETABLE APPETIZER RECIPE | EAT SMARTER USA

Thinly Sliced Vegetable Appetizer recipe | Eat Smarter USA image

The Thinly Sliced Vegetable Appetizer recipe out of our category Party Salad! EatSmarter has over 80,000 healthy & delicious recipes online. Try them out!

Total Time 2 hours 30 minutes

Yield 4

Number Of Ingredients 11

Ingredients

2 zucchini
3 carrots
1 chopped garlic
1 bunch mint
2 tablespoons sunflower oil
2 tablespoons olive oil
3 tablespoons white balsamic vinegar
lemon juice
1 tablespoon Caper
salt
freshly ground peppers

Steps:

Wash and trim the zucchini and slice thinly at an angle.
Peel and thinly slice the carrots, also at an angle, using a mandolin vegetable slicer if available.
Heat the sunflower oil and sauté the carrots and zucchini until golden brown. Add the garlic at the end and drain on kitchen paper.
Put the vegetables into a bowl with the olive oil, balsamic vinegar and capers and mix. Chop the mint (reserving a few leaves to garnish) and add to the vegetables.
Season with salt and pepper, add lemon juice to taste and leave to marinate for at least 3 hours. Check the seasoning before serving.

Nutrition Facts : Calories 177.32 kcal, FatContent 14.37 g, SaturatedFatContent 1.78 g, ProteinContent 2.21 g, CarbohydrateContent 11.92 g, SugarContent 0 g, CholesterolContent 0 mg

SCALLOPED VEGETABLE BAKE RECIPE BY TASTY

Scalloped Vegetable Bake Recipe by Tasty image

Here's what you need: medium zucchinis, medium potatoes, medium carrots, medium eggs, butter, milk, nutmeg, dried basil, dried thyme, salt, pepper, all-purpose flour, shredded cheddar cheese

Provided by Gwenaelle Le Cochennec

Yield 6 servings

Number Of Ingredients 13

Ingredients

2 medium zucchinis, washed
3 medium potatoes, washed and peeled
5 medium carrots, washed and peeled
4 medium eggs
? cup butter, melted
? cup milk
? teaspoon nutmeg
½ teaspoon dried basil
½ teaspoon dried thyme
salt, to taste
pepper, to taste
1 cup all-purpose flour
1 ½ cups shredded cheddar cheese

Steps:

Preheat the oven to 350ºF (180ºC). Line a 10-inch (25-cm) springform pan with parchment paper.
Carefully slice the zucchini, potatoes, and carrots very thinly with a mandoline or a sharp knife. Watch your fingers!
In a large bowl, combine the eggs, melted butter, and milk, and whisk until combined.
Add the nutmeg, basil, thyme, salt, pepper, and flour, and whisk well.
Add the sliced veggies to the batter and stir well until the slices are well-coated.
Add half of the vegetables slices to the prepared pan and flatten with a spoon.
Sprinkle the cheese over the vegetables.
Top with the rest of the vegetables and cover the pan with aluminum foil.
Bake for about 1½ hours, until the vegetables are fully cooked and tender.
Let cool for at least 10 minutes, and release the springform, slice, and serve.
Enjoy!

Nutrition Facts : Calories 421 calories, CarbohydrateContent 40 grams, FatContent 22 grams, FiberContent 4 grams, ProteinContent 16 grams, SugarContent 5 grams

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