ANTIPASTI PLATTER
Provided by Giada De Laurentiis
Categories appetizer
Time 14h15m
Yield 6 to 8 servings
Number Of Ingredients 23
Steps:
- Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.;
- Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)
- Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.
- Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.
- Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.
- Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.
ROASTED VEGETABLES ANTIPASTO PLATE
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Categories Bon Appétit Appetizer Anchovy Cauliflower Carrot Lemon Breadcrumbs Hors D'Oeuvre snack
Number Of Ingredients 7
Steps:
- Preheat oven to 425°F. Drain anchovies and finely chop. Smash, alternating between chopping and mashing with the side of the chef's knife, until a thick smooth paste forms. Mix with 4 Tbsp. oil in a large bowl. Toss in cauliflower; season very lightly with salt and pepper. Spread out on a rimmed baking sheet. Toss carrots, oregano, and 2 Tbsp. oil on another rimmed baking sheet; season with salt and pepper. Place carrots on upper rack and cauliflower below and roast, tossing halfway through, until carrots are browned and crisp-tender, 14-18 minutes. Remove carrots from oven and grate lemon zest over. Move cauliflower to upper rack and continue to roast, tossing occasionally, until browned all over and tender, 15-20 minutes longer.
- Meanwhile, heat 1 Tbsp. oil in a small skillet over medium. Cook panko, stirring, until golden brown. Season lightly with salt and transfer to paper towels to drain.Just before serving, drizzle carrots with oil and toss cauliflower with breadcrumbs.
- Do Ahead
- Cauliflower and carrots can be roasted 3 days ahead. Let cool; cover and chill. Bring to room temperature before serving.
ANTIPASTO PLATTER
This is a layered antipasto, so you can cut it in square slices neatly and have all the ingredients. This is a beautiful dish that's always a hit! It will make the vegetarians jealous. Add the veggies to your liking. Serve with fresh Italian bread. Enjoy!
Provided by WMAURO
Categories Appetizers and Snacks Antipasto Recipes
Time 45m
Yield 20
Number Of Ingredients 20
Steps:
- Remove large outer leaves from the heads of lettuce. Arrange approximately 1/3 in a layer on a large serving platter. Sprinkle with 1/3 garlic powder, 1/3 crushed oregano and desired amount of Italian-style salad dressing. Layer with cooked ham and Provolone cheese.
- Layer Provolone cheese with another 1/3 of the lettuce leaves, 1/3 garlic powder, 1/3 crushed oregano, desired amount of Italian-style salad dressing, Genoa salami and Capacola sausage.
- Repeat layering with remaining lettuce, garlic powder, crushed oregano, Italian-style salad dressing, pepperoni sausage, prosciutto and roast beef.
- Layer with mushrooms, marinated artichoke hearts, roasted red peppers, black olives, pepperoncini and pimento-stuffed green olives. Sprinkle with more Italian-style salad dressing, as desired.
- Top with Gorgonzola cheese, mozzarella cheese and Parmesan cheese. Cover and chill in the refrigerator until serving.
Nutrition Facts : Calories 502.9 calories, Carbohydrate 7.4 g, Cholesterol 93.7 mg, Fat 39 g, Fiber 1.6 g, Protein 31.3 g, SaturatedFat 18 g, Sodium 2208.7 mg, Sugar 2.6 g
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.
ROASTED VEGGIE ANTIPASTO
This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.
Provided by Debi
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes
Time 9h55m
Yield 36
Number Of Ingredients 20
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
- Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
- While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 53.1 calories, Carbohydrate 7.2 g, Fat 2.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 292.2 mg, Sugar 4.5 g
ROASTED VEGETABLE ANTIPASTO
I made this about 10 years ago for the first time and was a little worried what DH would say. (No meat...lol) Well, I was pleasantly surprised when he exclaimed, " OMG, this is so good" I like to serve this when company is over, and it has always been well recieved. I believe I clipped this out of our local newspaper, but have since rewrote it many times over. I hope you enjoy this recipe as much as we have over the years.....its very good. NOTE: Prep time includes refrigeration time.
Provided by mommyoffour
Categories < 4 Hours
Time 1h25m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Heat oven to 400.
- Arrange onion wedges in ungreased baking pan.
- Drizzle with 1 T. of the oil.
- Bake for 5 minutes.
- Meanwhile, cut eggplant half crosswise into 3/8 inch thick slices.
- Cut top and bottom from red and yellow pepper; reserve for another use.
- Remove seeds and membranes from peppers.
- Cut into 1x2 inch strips.
- Remove pan from oven and add eggplant, bell peppers and mushrooms to pan.
- Drizzle with remaining oil.
- Bake 10 minutes.
- Turn vegetables; bake and additional 5 to 10 minutes or until veggies are crisp tender.
- In medium bowl, combine all marinade ingredients.
- Add roasted vegetables; toss to coat.
- Cover; refrigerate 1 hour or until cool.
- To serve, drain vegetables; arrange on serving platter.
- Discard marinade.
Nutrition Facts : Calories 60.6, Fat 4.6, SaturatedFat 0.6, Sodium 99, Carbohydrate 4, Fiber 1.3, Sugar 1.3, Protein 0.8
MARINATED ROASTED VEGETABLE ANTIPASTO
An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.
Provided by Betty Crocker Kitchens
Categories Side Dish
Time 1h45m
Yield 12
Number Of Ingredients 13
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.
Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 1 g
MARINATED ROASTED VEGETABLE ANTIPASTO
This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.
Provided by 2Bleu
Categories Peppers
Time 4h10m
Yield 6 serving(s)
Number Of Ingredients 13
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.
Nutrition Facts : Calories 152.8, Fat 10.8, SaturatedFat 1.5, Sodium 109.8, Carbohydrate 14, Fiber 5.5, Sugar 4.3, Protein 2.8
More about "roasted vegetables antipasto plate recipes"
ROASTED VEGETABLE ANTIPASTO - PANNING THE GLOBE
From panningtheglobe.com
5/5 (5)Total Time 2 hrsCategory Appetizer or Side DishCalories 209 per serving
- Boil the onions for 2 minutes. (Note: if using tiny pearl onions boil for only 1 minute) Meanwhile prepare an ice bath by filling a large bowl with water and ice. Transfer the onions to the ice bath with a slotted spoon and leave them to cool for 5-10 minutes. Transfer cooled onions to a cutting board. Slice off their root ends and give them a squeeze towards the top. They should pop right out of their skins. If you have trouble, make a shallow little slice down the side. If any of the onions are a lot larger than the rest, slice them in half through the middle – not through the tip and root ends.
- Heat 2 tablespoons olive oil over medium high heat in a large heavy skillet with a lid. Add onions carefully because the oil will splatter. Sauté onions, partially covered to reduce splattering, for about 8 minutes, stirring occasionally, until they are softened and nicely browned on several sides. (Note: if you use tiny pearl onions the cooking time will be less) Add the sugar, ¼ cup vinegar and ¼ teaspoon salt. Continue to cook, uncovered, stirring frequently, for 3-4 minutes until onions are coated nicely with sweet and sour sauce. Transfer to a bowl and set aside.
- You’ll need a large bowl and two rimmed baking sheets. Preheat oven to 400ºF. Cut the fennel bulbs in half lengthwise. Carefully cut out the little triangular core piece from each half. Then cut each half down the middle, through the hole where the core was. Pull off any brown or bruised outer leaves. Cut each quarter into ¼-inch thick slices, lengthwise (see photo in the post). Toss fennel with 1½ tablespoons olive oil, ¼ teaspoon salt and a few grinds of pepper. Spread out on baking sheet. Toss carrots with 1½ tablespoons oil, 1 teaspoon fennel seeds, ¼ teaspoon salt and a few grinds of pepper. Arrange on second baking sheet. Cook carrots and fennel in the upper and lower shelves of the oven for 30 minutes, flipping the vegetable over with a spatula and switching the position of the trays halfway through. Transfer vegetables to a platter but keep the oven on and don’t wash trays – you’ll use them to roast the squash.
- Lay the squash on it’s side and cut it in half crosswise, through the middle (not through the root ends). Slice off each root end. Scoop out the seeds from each squash half so you have two hollow squash cylinders. Cut squash into ¼-inch slices crosswise, which will give you circles of squash. In a large bowl, toss squash rings with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar or pomegranate molasses and ½ teaspoon salt. Spread out into a single layer on the two rimmed baking sheets and cook in the top and bottom of the oven for 30-35 minutes, until soft, flipping squash and switching the position of the trays halfway through.
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