Antipasti Platter
- Level: Easy
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 327
- Total Fat
- 25
- Saturated Fat
- 9
- Carbohydrates
- 10
- Dietary Fiber
- 4
- Sugar
- 4
- Protein
- 18
- Cholesterol
- 56
- Sodium
- 1199
- Total: 50 min
- Prep: 30 min
- Cook: 20 min
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.
Cook’s Note
Peppers can marinate, covered and chilled, up to 3 days.