Simple & Elegant Antipasto PlatterSimple & Elegant Antipasto Platter
Simple & Elegant Antipasto Platter

Simple & Elegant Antipasto Platter

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Recipe - Gourmet Garage Corporate
SimpleandElegantAntipastoPlatter.jpg
Simple & Elegant Antipasto Platter
Prep Time20 Minutes
Servings8
Cook Time25 Minutes
Calories131
Ingredients
6 garlic cloves, minced
2 medium red and/or yellow bell peppers, sliced
2 medium zucchini, cut crosswise into ¼-inch-thick slices
1 small eggplant, cut into 1-inch pieces
1 small fennel bulb, cut into 1-inch pieces
5 tbs extra virgin olive oil
3 tbs balsamic vinegar
1 tbs chopped fresh parsley
2 tsp chopped fresh thyme
1 tsp Dijon mustard
1 tsp kosher salt
1/2 tsp fresh ground black pepper
Directions

1. Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.

 

2. In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt and pepper; add warm vegetable mixture and toss to combine. Refrigerate at least 4 hours or up to 2 days. Makes about 4 cups.

 

Nutritional Information

  • 9 g Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 275 mg Sodium
  • 13 g Carbohydrates
  • 3 g Fiber
  • 6 g Sugars
  • 0 g Added Sugars
  • 2 g Protein

20 minutes
Prep Time
25 minutes
Cook Time
8
Servings
131
Calories

Shop Ingredients

Makes 8 servings
6 garlic cloves, minced
Fresh Garlic
Fresh Garlic
$1.25 avg/ea$4.99/lb
2 medium red and/or yellow bell peppers, sliced
Not Available
2 medium zucchini, cut crosswise into ¼-inch-thick slices
Fresh Green Squash
Fresh Green Squash
$1.68 avg/ea$2.99/lb
1 small eggplant, cut into 1-inch pieces
Fresh Purple Eggplant
Fresh Purple Eggplant
$2.99 avg/ea$2.99/lb
1 small fennel bulb, cut into 1-inch pieces
Fresh Anise Florence/Sweet Fennel/Fennel, each
Fresh Anise Florence/Sweet Fennel/Fennel, each
$3.99
5 tbs extra virgin olive oil
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
Colavita Premium Selection Extra Virgin Olive Oil, 25.5 fl oz
$25.99$1.02/fl oz
3 tbs balsamic vinegar
Aged Balsamic Vinegar, 8.5 fl oz
Aged Balsamic Vinegar, 8.5 fl oz
1 tbs chopped fresh parsley
Italian Parsley, 1 bunch, 1 each
Italian Parsley, 1 bunch, 1 each
$2.99
2 tsp chopped fresh thyme
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
Wholesome Pantry Organic Herbs Thyme, 0.66 oz
$3.99$6.05/oz
1 tsp Dijon mustard
Grey Poupon Dijon Mustard, 10 oz
Grey Poupon Dijon Mustard, 10 oz
$5.99$0.60/oz
1 tsp kosher salt
Morton Salt, Plain, 26 Ounce
Morton Salt, Plain, 26 Ounce
$2.99$0.12/oz
1/2 tsp fresh ground black pepper
Coarse Ground Black Pepper  , 1.8 oz
Coarse Ground Black Pepper , 1.8 oz
$1.24 avg/ea$0.69/oz

Nutritional Information

  • 9 g Fat
  • 1 g Saturated Fat
  • 0 mg Cholesterol
  • 275 mg Sodium
  • 13 g Carbohydrates
  • 3 g Fiber
  • 6 g Sugars
  • 0 g Added Sugars
  • 2 g Protein

Directions

1. Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.

 

2. In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt and pepper; add warm vegetable mixture and toss to combine. Refrigerate at least 4 hours or up to 2 days. Makes about 4 cups.