MARINATED ANTIPASTO VEGETABLES RECIPE RECIPES

Name: Antipasto Marinated Vegetables
Prep time: 25 min
Cook time: 10 min
Total time: 35 min
Yield: 10 servings.
Ingredients: 3 celery ribs, sliced; 3 large carrots, sliced; 1 medium green pepper, julienned; 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered; 1 jar (4-1/2 ounces) whole mushrooms, drained; 3/4 cup sliced ripe olives; 3/4 cup olive oil; 1/3 cup white wine vinegar; 2 green onions (white parts only), thinly sliced; 2 garlic cloves, minced; 1-1/2 teaspoons sugar; 3/4 teaspoon pepper; 1/4 teaspoon salt; 1 jar (2 ounces) pimiento strips; 2 tablespoons minced fresh parsley

ANTIPASTO MARINATED VEGETABLES RECIPE: HOW TO MAKE IT

Antipasto Marinated Vegetables Recipe: How to Make It image

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment—it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. —Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories Lunch Side Dishes

Total Time 35 minutes

Prep Time 25 minutes

Cook Time 10 minutes

Yield 10 servings.

Number Of Ingredients 15

Ingredients

3 celery ribs, sliced
3 large carrots, sliced
1 medium green pepper, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup sliced ripe olives
3/4 cup olive oil
1/3 cup white wine vinegar
2 green onions (white parts only), thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 jar (2 ounces) pimiento strips
2 tablespoons minced fresh parsley

Steps:

Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Nutrition Facts : Calories 156 calories, FatContent 13g fat (2g saturated fat), CholesterolContent 0 cholesterol, SodiumContent 312mg sodium, CarbohydrateContent 8g carbohydrate (2g sugars, FiberContent 2g fiber), ProteinContent 2g protein.

MARINATED ROASTED VEGETABLE ANTIPASTO RECIPE - FOOD.COM

Marinated Roasted Vegetable Antipasto Recipe - Food.com image

This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.

Total Time 4 hours 10 minutes

Prep Time 4 hours

Cook Time 10 minutes

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted and cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
1/4 cup extra virgin olive oil, to taste
6 large garlic cloves, sliced thin
2 teaspoons fresh parsley, minced
2 tablespoons italian seasoning
1/2 cup black olives, diced and pitted
1/4 cup white wine vinegar
salt, to taste
black pepper, to taste

Steps:

Preheat oven to 500°F
Arrange vegetables on a baking sheet and brush both sides.
Season with salt and pepper.
Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
Add some of the fresh herbs, and then some olives.
Sprinkle a little vinegar on top and season with salt and pepper to taste.
Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
Cover with plastic wrap and let chill at least 4 hours or overnight.
Release pan and use the parchment to carefully slide onto a serving platter.

Nutrition Facts : Calories 152.8, FatContent 10.8, SaturatedFatContent 1.5, CholesterolContent 0, SodiumContent 109.8, CarbohydrateContent 14, FiberContent 5.5, SugarContent 4.3, ProteinContent 2.8

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