Onion Marinade And Carpaccio Of Zucchini And Cherry Tomatoes

Onion Marinade And Carpaccio Of Zucchini And Cherry Tomatoes
  • 6 servings
  • 0:25 Preparation
  • 0:25 Cooking
  • 0:50 Total Time


Add all
  • 2 pinches


  • 1/3 cup
    (80 mL)

    extra-virgin olive oil

  • 1

    small quebec yellow onion, finely chopped

  • 1 tsp.
    (5 mL)

    ground cumin

  • 1/4 tsp.
    (60 mL)


  • 1

    garlic clove, chopped

  • 2 Tbsp.
    (30 mL)

    lemon juice

  • 2 Tbsp.
    (30 mL)

    chopped, fresh parsley

  • 24

    quebec cherry tomatoes, cut in half

  • 2 Tbsp.
    (30 mL)

    olive oil

  • 3-4

    quebec green and/or yellow zucchini, thinly sliced

  • to garnish fresh herbs: flat parsley, mint, tarragon, basil and thyme

  • Salt and freshly ground pepper


In a small bowl, infuse the saffron in 2 Tbsp. (30 mL) of hot water for 10 minutes.

In a frying pan, heat the oil over medium heat; add the onions, cumin, paprika and sweat over low heat for 15 minutes.

Add the garlic and saffron and cook 10 more minutes.

Remove from the heat; let cool; add the lemon juice and parsley. Set aside.

In a bowl, gently mix the cherry tomatoes, pour in the olive oil and season with salt and pepper.

On serving plates, place the zucchini slices and top with the onion marinade.

Garnish with the cherry tomatoes and fresh herbs to taste.

Source: Metro