MARINATED VEGETABLES FOR ANTIPASTO RECIPES

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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

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

MARINATED ANTIPASTO PLATTER RECIPE - ITALIAN.FOOD.COM



Marinated Antipasto Platter Recipe - Italian.Food.com image

Make and share this Marinated Antipasto Platter recipe from Food.com.

Total Time 25 minutes

Prep Time 25 minutes

Yield 16 serving(s)

Number Of Ingredients 18

8 ounces mushrooms, whole
1 pint cherry tomatoes
1 green pepper, cut into strips
5 ounces olives, super colossal
1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
12 ounces artichoke hearts, drained
11 ounces pepperoncini peppers, drained
1/2 lb provolone cheese, cubed
1/4 lb salami, slice rolled up and secured with toothpicks
lettuce leaf
1/2 cup olive oil
1/2 cup vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
salt and pepper
1 tablespoon fresh basil, chopped
1/4 teaspoon dried oregano
1 teaspoon garlic, minced

Steps:

  • Combine marinade ingredients.
  • Marinade vegetables in container overnight.
  • Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

Nutrition Facts : Calories 183.7, FatContent 14.2, SaturatedFatContent 4.5, CholesterolContent 22.2, SodiumContent 544.6, CarbohydrateContent 6.6, FiberContent 3, SugarContent 2.4, ProteinContent 8.7

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