Vegetarian Antipasto
From thenewagecook 14 years ago
- 1 minutes to make
- Serves 8
This is a fair version to the authentic Antipasto, as it is a vegetarian version. The flavor after marinating in olive oil, roasted garlic and balsamic vinegar are out of this world.
Ingredients
- Sun dried tomatoes shopping list
- various cheeses (provolone, mozzarella, Parmesan) shopping list
- roasted garlic shopping list
- olive oil shopping list
- balsamic vinegar shopping list
- chickpeas (optional) shopping list
- Marinated Vegetables: shopping list
- jar of black pitted olives, green olives with pimento or mix gourmet olives such as Kalamata, Nicoise, and Colossole. (drained) shopping list
- jar of pepperoncini- yellow peppers (drained, seeded and sliced) shopping list
- jar of mushrooms- may be marinated (drained) shopping list
- jar of artichoke hearts (may be marinated) shopping list
- jar of peperone- marinated or roasted bell peppers (drained and sliced) shopping list
- NOTE- For a non-vegetarian version, just add cold cuts, smoked ham or roasted chicken. shopping list
How to make it
- In a large mixing bowl, toss all the ingredients together.
- It is usually topped off with olive oil.
- Antipasto can be tossed with pasta and served cold.
- Top with hard boiled egg slices. (for a non-vegetarian version)
The Rating
Reviewed by 4 people-
SOUNDS GREAT ROBERT!!!!
HEY HAPPY THANKSGIVING TO YOU !!!!
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minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Lovely for a relish tray!^5
fishtrippin
in Estelline loved it
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