Marinated Antipasto

A simple crudités (raw vegetables) platter that can be found at Seventh-day Adventist church socials. So here’s enough for crowds! I like to put it out for happy hour. You can also make it part of a lunch or feature it for dinner.

Photo: fullofplants.com

Servings:
10
Rating:

Avg 0 / 5. Total votes: 0

No votes so far!

Marinated Antipasto Recipe

Ingredients

3⁄4 cup extra-virgin olive oil
1⁄4 cup balsamic vinegar
1 teaspoon minced garlic
1 teaspoon finely chopped fresh marjoram leaves
1⁄2 teaspoon salt
4 large red, yellow, green, and/or orange bell peppers, stemmed, cored, and cut into 1-inch slices
8 ounces small broccoli florets (about 2 cups)
8 ounces small cauliflower florets (about 2 cups)
8 ounces white or cremini mushrooms, halved (about 2 cups)
1 (15-ounce) can baby corn on the cob, drained and rinsed (about 2 cups)
15 medium scallions, trimmed and cut into 3-inch lengths
1 pound cherry or grape tomatoes (about 3 cups)
2 (6-ounce) jars marinated artichoke hearts, drained and halved (about 2 cups)
12 ounces shelled walnuts (about 2 cups)
8 ounces pitted black olives (about 1 cup)
2 tablespoons finely chopped fresh oregano leaves or fresh basil leaves

Directions

Whisk the olive oil, vinegar, garlic, marjoram, and salt in a very large bowl, large container, or even a Dutch oven until well combined.
Add the bell peppers, broccoli, cauliflower, mushrooms, baby corn, and scallions.
Toss well until the vegetables are thoroughly coated in the dressing.
Cover with plastic wrap or a tight-fitting lid and refrigerate for at least 8 hours or up to 24 hours, tossing the vegetables a couple of times as they marinate.
Arrange the marinated vegetables on a large platter.
Scatter the tomatoes, artichoke hearts, walnuts, and olives on the vegetables and around the platter.
Sprinkle with oregano or basil to serve.

Cooking Tips

Slice larger broccoli and cauliflower florets into bite-size bits.

100 Recipes to Live to 100 THE BLUE ZONES KITCHEN

The Blue Zones Kitchen fuses scientific reporting, National Geographic photography and 100 recipes that may help you live to 100. The Blue Zones’ food tradition is going the way of the dodo bird, thanks to the encroachment of the American Food Culture.

Learn More

From #1 New York Times Bestselling Author, National Geographic Fellow & Founder of Blue Zones, Dan Buettner

The Blue Zones American Kitchen

100 Recipes to Live to 100