Recipe courtesy of Chamberlin's

Vegan Antipasti

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  • Total: 30 min
  • Prep: 30 min
  • Yield: 6 servings
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1/4 cup red wine vinegar

1 tablespoon chopped fresh basil

1 tablespoon minced garlic

2 teaspoons chopped fresh oregano

Spike seasoning, to taste, available in health food stores

Freshly ground black pepper, to taste

1/4 cup olive oil


1/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon garlic, minced

1 tablespoon fresh basil, chopped

1 teaspoon sea salt

1 teaspoon pepper


2 portobello mushrooms, peeled, bottom part of stem removed

1 pound tofu, firm, sliced into 1/2-inch pieces

1 large red bell pepper, seeded and cut into 1-inch cubes

1 large yellow bell pepper, seeded and cut into 1-inch cubes

1 large green bell pepper, seeded and cut into 1-inch cubes

1 bunch asparagus, cut into 1-inch pieces

1 large red onion, peeled and cut into 1-inch cubes

15 slices veggie pepperoni, halved

1/4 cup black olives, pitted and cut in half

1/4 cup pepperoncini, seeded and cut in half

1/2 cup sun-dried tomatoes, soaked in warm water and halved

1 tablespoon capers, whole

1 tablespoon garlic, minced

2 tablespoons fresh basil, chiffonade

1/2 tablespoon fresh oregano, chopped


  1. For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.


  1. For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.


  1. To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.