65min 4 ppl
Pinzimonio
15 minutes
4 people
Easy≤30 min & ≤6 steps
15 min · 5 steps
Easy: ≤30 min and ≤6 steps
285 kcalper person
Protein 2g
Carbs 18g
Fats 23g
About this dish
This classic Italian aperitivo showcases the vibrant flavors of fresh seasonal vegetables served raw with a simple, peppery olive oil dip that lets their natural sweetness and crunch shine. A light, refreshing vegan starter that celebrates whole ingredients at their finest.
Allergy Info
Celery
Diet Info
Vegetarian, Vegan, Pescatarian
Ingredients
Fresh Produce
- baby carrotspeeled and halved lengthwise200 g
- celery stalkscut into 10cm sticks200 g
- red radishestrimmed and halved150 g
- fennel bulbsliced into wedges150 g
- bell peppers (red and yellow)cored and cut into strips100 g
- cherry tomatoesleft whole100 g
- cucumbercut into spears100 g
- garlicminced2 cloves
- fresh lemon juice1 tsp
Spices & Seasonings
- sea salt½ tsp
- freshly ground black pepper¼ tsp
- red pepper flakes (optional)1 pinch
Oils & Condiments
- extra virgin olive oilcold-pressed150 ml
Utensils
- large serving platter
- small serving bowl
- sharp knife
- cutting board
- vegetable peeler
- clean kitchen towel
Method
1
Wash all vegetables thoroughly under cool running water and pat dry with a clean kitchen towel to remove excess moisture.
Approx. 5 minutes
2
Arrange the prepared carrots, celery, radishes, fennel, bell peppers, tomatoes, and cucumber on a large serving platter, grouping by type for visual appeal.
Approx. 5 minutes
3
Pour the cold-pressed extra virgin olive oil into a small serving bowl.
Approx. 1 minutes
4
Stir the minced garlic, lemon juice, sea salt, black pepper, and red pepper flakes (if using) into the olive oil until fully combined and emulsified.
Approx. 3 minutes
5
Place the olive oil dip in the center of the vegetable platter and serve immediately at room temperature, encouraging guests to dip vegetables individually.
Approx. 1 minutes
