Antipasti Platter

Total Time:
50 min
Prep:
30 min
Cook:
20 min

Yield:
6 to 8 servings
Level:
Easy

Ingredients
  • 1/2 pound marinated roasted peppers, recipe follows
  • 1/4 pounds grilled eggplant
  • 1/4 pound grilled zucchini
  • 1/2 pound marinated mushrooms
  • 1/2 pound assorted green and black olives
  • 1 (7-ounce) jar marinated artichokes
  • 3/4 pound marinated or plain bocconcini (small mozzarella balls)
  • 1/2 pound soppressata (hard Italian sausage), thinly sliced
  • Marinated Roasted Red Peppers:
  • 3 large (about 2 pounds) red bell peppers
  • 1 tablespoon balsamic vinegar
  • Salt and freshly ground black pepper
Directions

Arrange all components decoratively on a large platter.

Marinated Roasted Red Peppers:

Lay peppers on their sides on racks of gas burners and turn flames on moderately high. Roast, turning frequently with tongs, until skins are blackened, 5 to 8 minutes. (Or broil on rack of a broiler pan about 4 inches from heat, turning frequently, 15 to 20 minutes.)

Transfer to a bowl, then cover, and let steam 10 minutes. Alternatively, place peppers in resealable plastic bags to steam. Peel peppers and discard stems and seeds. Cut lengthwise into 1-inch-wide strips.

In a bowl, place cleaned peppers. Douse with balsamic vinegar, salt, and pepper, to taste.

Cooks' note: Peppers can marinate, covered and chilled, up to 3 days.

Yield: 6 servings


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    Antipasti Platter

    Recipe courtesy of Melissa d'Arabian