An uncomplicated, low-calorie, Mediterranean-style dish. It goes well with garlic toast and lemon juice.
It is necessary
- carrots - 2 pcs.,
- lemon - 1pc.,
- parsley greens - a small bunch,
- basil greens - 3 sprigs,
- garlic - 2 cloves,
- sweet red pepper - 1 pc.,
- sweet green pepper - 1 pc.,
- tomato - 1 pc.,
- fresh mushrooms - 100 g,
- capers - 1 tablespoon,
- pitted olives - 50 g,
- olive oil - 5 tablespoons,
- canned artichokes - 400 g,
- salt and pepper to taste.
Instructions
Step 1
Rinse all vegetables in running water, dry slightly. Grate the carrots, cut the mushrooms and tomato into thin slices. Peel sweet pepper from partitions and seeds, cut into strips. Peel the garlic, crush, then finely chop.
Step 2
Pour boiling water over the carrots, leave for 40 seconds, then drain the water. Squeeze 1 tablespoon of juice from lemon, pour over carrots. Add two tablespoons of olive oil, half the garlic to the carrots. Season with salt and pepper and sprinkle with parsley. Put the finished mixture in the center of the dish.
Step 3
Preheat your grill or oven, place the peppers there for 5 minutes. Put the finished vegetable on both sides of the carrot.
Step 4
Spread the tomato slices next to the pepper. Chop the basil, sprinkle the tomatoes with it. Pour two tablespoons of oil over, do not forget about salt and pepper.
Step 5
Put the mushroom slices in a bowl, pour over them with lemon juice, one tablespoon is enough and the rest of the olive oil. Add some of the garlic and capers to the mushrooms. Salt and pepper everything together, put on the main dish.
Step 6
Decide where on the platter for the artichokes and olives. Garnish the carrot and mushroom appetizer with basil herbs and serve.
