Grilled Mushroom Antipasto Salad Food

GRILLED MUSHROOM ANTIPASTO SALAD

Steps:

• Prepare a grill for high heat. Toss mushrooms and 3 Tbsp. oil in a large bowl to coat. Grill, turning occasionally with tongs, until lightly charred, 2-6 minutes (depending on size and type). Return to bowl; season with salt.
• Whisk vinegar, Aleppo-style pepper, oregano, garlic, and remaining 4 Tbsp. oil in a small bowl to combine; season vinaigrette with salt and black pepper. Pour over mushrooms and toss to coat. Add Parmesan, olives, and Peppadew peppers; gently toss to combine.

MARINATED MUSHROOMS FOR ANTIPASTO

Steps:

• Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
• Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

ANTIPASTO MUSHROOMS

Steps:

• Combine olive oil, water or stock, garlic, lemon juice, and bay leaves in a large saucepan. In a mortar and pestle, briefly grind together the thyme and rosemary. Add the herbs, the peppercorns, and the salt to the marinade.
• Add the mushrooms to the saucepan and bring mixture to a boil. Reduce heat to medium-low and simmer 5 minutes. Remove from heat and let cool.
• Refrigerate mushrooms in their marinade for 1 to 2 days.
• To serve, remove from refrigerator at least 1/2 hour before serving. Drain the marinade from the mushrooms, picking out the bay leaves and peppercorns. Garnish, if desired, with freshly-chopped Italian parsley.

ANTIPASTO MARINATED VEGETABLES

Steps:

• Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

FRESH ANTIPASTO SALAD

Steps:

• In a large saucepan, bring 5 cups water to a boil. Add asparagus; cook, uncovered, 2-4 minutes or just until crisp-tender. Drain and immediately drop into ice water. Drain and pat dry., In a large bowl, combine mushrooms, artichokes, broccoli, cheese, cauliflower, red pepper, olives, pepperoncini and cooked asparagus. , In a small bowl, whisk the vinaigrette ingredients. Pour over salad; toss to coat. Refrigerate, covered, 2 hours before serving.

GRILLED ANTIPASTO PLATTER

Steps:

• Cut eggplant into 1/2 inch slices, place in colander and sprinkle with salt. Toss and let drain for 30 minutes.
• Place peppers on greased grill and grill over medium high heat, turning often, until charred. Let cool slightly(covered with saran wrap), then peel, seed and cut into 1 inch strips. Set aside.
• Cut zucchini diagonally into 1/2 inch slices.
• Cut onion into 1/2 inch thick slices.
• Trim stems from mushrooms.
• Rinse eggplant under cold water and pat dry.
• Lightly brush vegetables with oil and grill mushrooms and onions for 8-10 minutes, then eggplant and zucchini for10-15 minutes, until veggies are tender. Set aside separately.
• Make dressing by whisking oil, basil, vinegar, mustard, garlic, salt and pepper.
• Add mushrooms and turn to coat. Transfer to a large, shallow dish. Repeat with onion, then zucchin, peppers and eggplant, arranging all veggies separately in dish.
• Refrigerate and marinate for 8-24 hours and bring to room temp before serving.
• To serve, arrange veggies and cheese attractively on a platter. If using salami, fold into cornets by overlapping 2 or 3 slices, then folding in half lengthwise before forming into cone shape. Place on platter with other cold cuts and garnish with tomatoes and olives.
• Open a cold beverage and enjoy!