Marinated Antipasto Medley Food

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.

MARINATED ANTIPASTO PLATTER

Steps:

• Combine marinade ingredients.
• Marinade vegetables in container overnight.
• Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

ANTIPASTO WITH MARINATED MUSHROOMS

Steps:

• Prepare Marinated Mushrooms; set aside. Combine vinegar, dried basil, oregano and black pepper in small bowl. Add oil; whisk until well blended. Add mozzarella cubes; stir to coat. Marinate, covered, in refrigerator at least 2 hours.
• Drain mozzarella cubes, reserving marinade. Wrap 1/2 of prosciutto slices around provolone sticks; roll up remaining slices separately. Arrange mozzarella cubes, prosciutto-wrapped provolone sticks, prosciutto rolls, Marinated Mushrooms, pepperoncini, salami, artichoke hearts and olives on large platter lined with lettuce, if desired. Drizzle reserved marinade over pepperoncini, artichoke hearts and olives. Garnish, if desired. Serve with small forks or toothpicks.
• MARINATED MUSHROOM DIRECTIONS: Combine lemon juice, parsley, salt, tarragon, garlic and pepper in medium bowl. Add oil; whisk until well blended. Add mushrooms; stir to coat. Marinate, covered, in refrigerator 4 hours or overnight, stirring occasionally. Drain mushrooms; reserve marinade for dressing, if desired.

GREEK OLIVE MEDLEY

Steps:

• Combine olives, Greek peppers, garlic, marinated mushrooms, cherry tomatoes in a large bowl and toss.
• Add Greek seasoning, fresh Greek oregano, parsley, Kalamata balsamic vinegar, Greek olive oil and toss.
• Cover with plastic and let stand for 2-hours.
• Place olives in a bowl to serve or on a platter.
• Garnish with Fresh Chopped Oregano and Feta Cheese.