VEGETARIAN ANTIPASTO PLATTER RECIPES

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VEGETABLE ANTIPASTI RECIPE | DELICIOUS. MAGAZINE



Vegetable antipasti recipe | delicious. magazine image

Gorgeous summer vegetables are the star of this antipasti recipe — serve as a starter at your next dinner party.

Provided by delicious. magazine

Total Time 2 hours 30 minutes

Prep Time 30 minutes

Cook Time 2 hours

Yield Serves 6 as a shared starter

Number Of Ingredients 18

Marinated tomatoes
400g cherry tomatoes
A few fresh thyme sprigs
2 fresh bay leaves
Extra-virgin olive oil (about 150ml)
Roasted fennel with chilli oil
½ red chilli, finely chopped
1 tsp sea salt
6 tbsp extra-virgin olive oil
1 large fennel bulb, trimmed and cut lengthways into 8 wedges
1 tbsp fennel seeds
Courgette ribbons 
2 large courgettes (see tip)
125g buffalo mozzarella, at room temperature
A few fresh basil sprigs, leaves finely sliced
Extra-virgin olive oil to drizzle
Finely grated zest and juice ½ lemon
Focaccia or similar bread to serve

Steps:

  • For the tomatoes, heat the oven to 120°C/100°C fan/gas½. Halve the tomatoes horizontally. Sprinkle with a little salt and pepper and put on a large baking tray. Roast for 1½ hours or until shrivelled and sweet. Leave to cool, then put in a bowl or jar, add the thyme and bay leaves, then cover with extra-virgin olive oil. Stir gently to combine, then leave for at least 3 hours, but preferably overnight (see Make Ahead), at room temperature.
  • Make the chilli oil for the fennel by mixing the chilli, salt and 5 tbsp olive oil in a pestle and mortar and crushing slightly. Leave for at least 1 hour to infuse (see Make Ahead).
  • Heat the oven to 200°C/180°C fan/ gas 6. Drizzle the fennel wedges with the remaining oil, season well, then roast for 20-25 minutes until tender. Toast the fennel seeds in a hot, dry pan for 1-2 minutes over a medium heat until fragrant, tossing occasionally, then set aside. To serve, put the tomatoes and warm/room temperature fennel on a large serving platter or board, drizzle the fennel with the chilli oil and scatter over the fennel seeds.
  • Using a vegetable peeler, peel the courgettes into ribbons, rotating them as you peel, then discard the soft seeded core. Put the ribbons in a bowl and tear in the mozzarella. Add the basil, olive oil, lemon zest and juice, season, then toss to coat.
  • Arrange on a board and serve with focaccia or other good bread to mop up the juices.

Nutrition Facts : Calories 366kcals, FatContent 36.4g (7.5g saturated), ProteinContent 6.5g, CarbohydrateContent 4.2g (3.7g sugars), FiberContent 2.8g

ROASTED VEGGIE ANTIPASTO RECIPE | ALLRECIPES



Roasted Veggie Antipasto Recipe | Allrecipes image

This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.

Provided by Debi

Categories     Side Dish    Sauces and Condiments    Canning and Preserving Recipes

Total Time 9 hours 55 minutes

Prep Time 1 hours 0 minutes

Cook Time 55 minutes

Yield 12 8-ounce jars

Number Of Ingredients 20

1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1?½ cups fresh green beans, cut into 1/2-inch pieces
1 large white onion, finely chopped
12 cloves garlic, pressed
1 head broccoli, finely chopped
½ head cauliflower, finely chopped
2 stalks celery, finely chopped
2 cups finely chopped fresh mushrooms
¼ cup olive oil
2 cups ketchup
4 tomatoes, peeled and chopped
¾ cup white vinegar
1 dash balsamic vinegar
salt and ground black pepper to taste
1 (6 ounce) can pitted black olives, drained and coarsely chopped
1 (5 ounce) jar pitted green olives, drained and coarsely chopped
1 bunch fresh basil, chopped
12 half-pint canning jars with lids and rings

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
  • Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
  • While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.1 calories, CarbohydrateContent 7.2 g, FatContent 2.7 g, FiberContent 1.4 g, ProteinContent 1.4 g, SaturatedFatContent 0.4 g, SodiumContent 292.2 mg, SugarContent 4.5 g

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