Carpaccio of Fresh Vegetables
Carpaccio is a classic dish of paper thin slices of raw beef, served with salt, pepper, olive oil, and, if you're very lucky, shavings of white truffle. But the term is often borrowed to mean very thin slices of meat, fish, and vegetables. For instance, I like to make carpaccio of tomatoes, zucchini, and beets.

Use the idea to turn a spontaneous Tuesday night pasta into a Friday night celebration as I show on the the Olive Oil Show. For the Spaghettini Squared, cut yellow and green zucchini, skin on, into paper-thin slices with a mandoline. Then, starting on the bottom and working up the sides, line the bottom and sides of a serving bowl with the slices, slightly overlapping each row. Or cover the bottom of a platter with overlapping slices of yellow and red tomatoes. Pile a pasta or salad in the middle.