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    Antipasto Platter

    Florets of 1 head cauliflower
    2 pounds carrots, peeled, diagonally sliced
    Florets of 1 bunch broccoli
    2 (14 ounces each) cans artichoke hearts, drained, cut into halves
    1 (5-ounce) jar pimento-stuffed green olives, drained
    1 (6-ounce) jar black olives, drained
    1 cup white vinegar
    1/4 cup sugar
    1 tablespoon dry mustard
    1 1/2 tablespoons Italian seasoning
    1 1/2 teaspoons salt
    1 1/2 cups olive oil
    Lettuce leaves
    1 red bell pepper

    Place the cauliflower, carrots, broccoli, artichokes, green olives and black olives in separate sealable plastic bags. Whisk the vinegar, sugar, dry mustard, Italian seasoning and salt in a saucepan. Bring to a boil over medium heat, stirring constantly. Remove from heat. Stir in the olive oil.

    Pour some of the olive oil mixture into each plastic bag and seal tightly. Toss to coat. Marinate in the refrigerator for 8 to 10 hours, turning occasionally; drain.

    Arrange the lettuce leaves on a large serving platter.

    Hollow out the red pepper, discarding the seeds and membranes. Place the red pepper in the center of the platter. Spoon the black olives into the red pepper. Arrange the cauliflower, carrots, broccoli, green olives and artichokes around the red pepper.

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