Beef Carpaccio with Fresh Zucchini and Roasted Tomatoes

Cut tomatoes in half, put them into medium sauté pan, and season with EVOO, salt, and freshly-ground black pepper.

Sautè over medium-high heat until skins begin to darken and lightly blister.  This additional cooking time will lend a slight Barbecue aroma to your meat.

When the tomatoes are ready, remove from heat, and set aside to cool.

Juice and zest fresh, untreated lemon.  Set aside to use for zucchini marinade.

Ask your butcher to slice the beef in very thin slices for the carpaccio (machine-cut is best).

On a serving plate, lay down the carpaccio slices and repeat the same seasoning as the tomatoes.

Using regular vegetable peeler, slice the zucchini thinly lengthwise, to create thin ribbons of zucchini.  

Marinate zucchini in fresh lemon juice and grated lemon rind, drizzle with chopped parsley.  Marinate 30 minutes to maximize texture and flavors.

On individual serving dishes, place Carpaccio slices, and top with marinated zucchini ribbons.  The lemon juice from the zucchini will dress the Carpaccio slices, but if you like an extra flavor boost, adjust to taste with salt and freshly-ground black pepper.

Complete dish with addition of pan-fried tomatoes, adjust once again with drizzle of EVOO and serve promptly.