Antipasto For A Crowd
From upstatevoyager 14 years agoIngredients
- 1 head cauliflower, broken into small florets shopping list
- 1 sweet onion, chopped shopping list
- 3 cloves garlic, minced shopping list
- 4 stalks celery, sliced shopping list
- 2 medium zucchini, diced shopping list
- 3 large green bell peppers, diced shopping list
- 3 large red bell peppers, diced shopping list
- 1 pound fresh mushrooms, sliced shopping list
- 1 pound cherry tomatoes, halved shopping list
- 1 (4 ounce) can anchovy filets, drained (optional) shopping list
- 2 cans white tuna, drained and flaked shopping list
- 1 cup vegetable oil shopping list
- 1 large jar stuffed green olives, drained and thickly sliced shopping list
- 14 ounces kalamata olives, chopped shopping list
- 8 ounces tomato sauce shopping list
- 3/4 cup chili sauce shopping list
- 1/2 cup white vinegar shopping list
- pepperocini peppers (left whole) to taste shopping list
How to make it
- In Dutch oven, combine oil, cauliflower and onions. Cook over medium high heat for 10 minutes, stirring frequently. Add garlic and cook 1 minute.
- Add remaining ingredients except anchovies, tuna, vinegar and pepperocini peppers. Cook 10 minutes, strring frequently.
- Add anchovies, tuna and vinegar. Cook 10 minutes.
- Set aside to cool.
- Add pepperocini peppers. Chill.
- Serve with cheese squares and crackers.
People Who Like This Dish 5
- rosemaryblue CollegeTown
- mbeards2 Omaha, NE
- cher3231 Denham Springs, LA
- crazeecndn Edmonton, CA
- clbacon Birmingham, AL
- upstatevoyager Scotia, NY
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The Rating
Reviewed by 1 people-
So interesting that some of the ingredients are cooked! Love it, and it's wonderful that it serves many. Sounds delicious, and thank you for sharing.
rosemaryblue in CollegeTown loved it
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