A simple, low-calorie dish in a Mediterranean style. It goes well with garlic toast, and lemon juice.
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You will need
- carrots - 2 pcs.,
- lemon - 1 pc.,
- parsley - a small bunch,
- basil greens - 3 branches,
- garlic - 2 cloves,
- sweet red pepper - 1 pc.,
- green sweet pepper - 1 pc.,
- tomato - 1 pc.,
- fresh mushrooms - 100 g,
- capers - 1 tablespoon,
- pitted olives - 50 g,
- olive oil - 5 tbsp.,
- canned artichokes - 400 g,
- salt and pepper to taste.
Instruction manual
1
Rinse all vegetables in running water, dry slightly. Grate carrots, cut mushrooms and tomato into thin slices. Pepper sweet peel of partitions and seeds, cut into straws. Free the garlic from the husk, crush, then finely chop.
2
Pour the carrots with boiling water, leave for 40 seconds, then drain the water. Squeeze 1 tablespoon of juice from a lemon, pour carrot over it. Add two tablespoons of olive oil to the carrots, half the garlic. Salt, pepper and sprinkle carrots with parsley. Put the finished mixture in the center of the dish.
3
Preheat the grill or oven, set the pepper there for 5 minutes. Put the finished vegetable on both sides of the carrots.
4
Spread the tomato slices next to the pepper. Crush the basil, sprinkle them with tomatoes. Pour over two tablespoons of oil, do not forget about salt and pepper.
5
Put the sliced mushrooms in a bowl, pour them over with lemon juice, just one tablespoon and the remnants of olive oil. Add mushrooms and capers to the mushrooms. Salt and pepper all together, put on the main dish.
6
Locate the dish for artichokes and olives. Garnish a snack with carrots and mushrooms with basil greens, serve.