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Mixed Antipasto




Source of Recipe


catgurrl at rc


List of Ingredients




-- Marinade --
1 large clove garlic, peeled and minced
2 Tbsp balsamic vinegar
3 Tbsp red-wine vinegar
1 tsp Dijon mustard
1 tsp dried basil, crushed
1 tsp dried oregano, crushed
1/2 tsp dried rosemary, crushed
1/4 tsp crushed red pepper flakes
1/3 cup olive oil
1/4 tsp salt
Freshly ground black pepper to taste

-- Vegetables --
2 red bell peppers
2 yellow bell peppers
6 large carrots, cut on the diagonal into 1/4-inch slices
2 (6-ounce) jars marinated artichoke hearts, quartered
1 cup black or green brine-cured olives
4 sun-dried tomatoes, cut into strips
1/4 cup minced fresh parsley
6 pepperoncini (pickled Tuscan peppers)



Recipe



To prepare the marinade: Combine the garlic, balsamic and red-wine vinegars, the mustard, basil, oregano, rosemary and red pepper flakes in a food processor until blended. Slowly add the olive oil, processing until emulsified. Season with salt and pepper.


To prepare the vegetables: Cut the bell peppers in half and lay cut-side down on a baking sheet. Place on the highest oven rack under a hot broiler and broil until the skins blacken. Remove from the oven and top with wet sheets of paper towels. Cool; remove the seeds and cut into strips.


Bring a pan of water to a boil; add the carrots and time 2 minutes. Drain, rinse with cold water until completely chilled and pat dry.


Place the peppers, carrots, artichokes and olives in separate bowls. Drizzle some of the marinade over each and refrigerate, covered, overnight.


The vegetables and olives can be arranged on a serving platter and garnished with the sun-dried tomatoes, parsley and pepperoncini. Drizzle with a little more marinade. (The platter can be lined with radicchio leaves for an attractive presentation.) Or mince the pepperoncini and toss with all of the ingredients, including the marinade, in a large bowl and serve in an attractive serving bowl.

Makes 10 servings.