Marinated Antipasto Vegetables Recipes

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.

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.

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.

Steps:

• In a medium saucepan, cover cauliflower with water. Over medium-high heat, bring to a boil reduce heat to low and simmer for 7 minutes or until crisp-tender. Drain well and place in a 2-quart bowl or casserole to cool. Repeat process with carrot and cook for 5 minutes or until crisp-tender drain and add to cauliflower to cool. Add mushrooms, zucchini and green beans.Place oil, lemon juice, water, onion, sugar, garlic, basil, salt and pepper in a blender container cover and blend until uniform. Pour marinade over vegetables and toss to coat. Cover and refrigerate at least 4 hours or overnight, stirring occasionally.To serve, add pimientos and toss to mix well. Drain and serve small portions on individual antipasto plates

Steps:

• In a medium saucepan, cover cauliflower with water. Over medium-high heat, bring to a boil reduce heat to low and simmer for 7 minutes or until crisp-tender. Drain well and place in a 2-quart bowl or casserole to cool. Repeat process with carrot and cook for 5 minutes or until crisp-tender drain and add to cauliflower to cool. Add mushrooms, zucchini and green beans.Place oil, lemon juice, water, onion, sugar, garlic, basil, salt and pepper in a blender container cover and blend until uniform. Pour marinade over vegetables and toss to coat. Cover and refrigerate at least 4 hours or overnight, stirring occasionally.To serve, add pimientos and toss to mix well. Drain and serve small portions on individual antipasto plates

Steps:

• Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
• Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
• Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
• Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
• In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
• To serve, drain vegetables, discarding marinade; arrange on serving platter.

Steps:

• 1. In a medium saucepan, cover cauliflower with water. Over medium-high heat, bring to a boil reduce heat to low and simmer for 7 minutes or until crisp-tender. Drain well and place in a 2-quart bowl or casserole to cool. Repeat process with carrot and cook for 5 minutes or until crisp-tender drain and add to cauliflower to cool. Add mushrooms, zucchini and green beans.2. Place oil, lemon juice, water, onion, splenda, garlic, basil, salt and pepper in a blender container cover and blend until uniform. Pour marinade over vegetables and toss to coat. Cover and refrigerate at least 4 hours or overnight, stirring occasionally.3. To serve, add pimientos and toss to mix well. Drain and serve small portions on individual antipasto plates

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.