Vegetable Carpaccio

Ingredient

• 2 red onions
• 4 green zucchinis
• 3 yellow zucchinis
• 6 tomatoes
• 2 cloves of garlic
• To taste sea salt and pepper
• 125 ml (1/2 cup) olive oil
• 2 lemons - juice only
• 10 ml (2 tsp) basil, finely chopped
• To taste romano cheese shavings

Preparation

1. Using a kitchen mandolin, shave onions and zucchinis into paper-thin slices.
2. Slice tomatoes into very thin slices. Stack the slices of tomatoes, onions and zucchinis on a serving platter. Season with the sea salt and pepper.
3. In a bowl, crush the garlic and add the olive oil and lemon juice. Mix well. Pour the mixture over the vegetables. Cover with a plastic film and macerate until serving time. Just before serving, add basil and romano cheese shavings.