Marinated Antipasto Vegetables Food

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.

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°F
• Arrange vegetables on a baking sheet and brush both sides.
• 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 using a springform pan that has a sheet of parchment paper on the bottom.
• 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 with plastic wrap and let chill at least 4 hours or overnight.
• Release pan and use the parchment to carefully slide onto a serving platter.

ITALIAN MARINATED VEGETABLES

Steps:

• Make the Vegetables: Fill the stock pot with water and bring to a boil. Stir in the lemon juice and salt. Fill the pasta basket with the broccoli rabe, cauliflower, mushrooms, zucchini, and squash. Submerge in the boiling water and cook, covered for 2 minutes. Remove the basket and refresh the vegetables under cold running water.
• Transfer the vegetables to a bowl and mix with the pepper strips, artichokes, and olives.
• In a blender, combine the vinegar, lemon juice, mustard, salt, and pepper. Mix on medium until completely blended. While the motor is running, slowly pour in the oils in a steady stream to make a smooth dressing.
• Pour the dressing over vegetables. Add the basil and toss well. Chill for at least 2 hours before serving. Arrange on a decorative platter garnished with fresh basil and lemon wedges.

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.