Antipasto Platter

Antipasto Platter

Include this delicious veggie platter at your next party or light supper!


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Serves: 8 person(s) Change

Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 2 hrs
(for marinating)

Yield: 8 x approx. 4 oz servings

Heart-Friendly Recipe Low Sodium Recipe Diabetes-Friendly Recipe Low-Carb Recipe Dairy-Free Recipe

Ingredients Convert to Metric

  • 5 Tbsp extra virgin olive oil
  • 1 3/4 Tbsp balsamic vinegar
  • 2 cloves garlic, crushed
  • 1 tsp superfine sugar
  • 1/2 Tbsp Dijon mustard
  • 1 pinch each of salt and pepper
  • 7 oz button mushrooms
  • 1 each of a mix of vegetables for char-grill (such as sliced eggplant, bell pepper and squash)


Combine oil, vinegar, garlic, sugar, mustard, salt, and black pepper in a bowl. Whisk well to combine. Add mushrooms. Toss to coat. Cover and refrigerate 2 hours or until mushrooms have absorbed marinade.

In the meantime, char-grill (or grill, such as George Foreman grill) vegetables until done. Set aside.

Spoon mushrooms into a bowl. Place on a platter with char-grilled vegetables. Serve with crusty bread. Serves 6 to 8.


Semi-dried tomatoes, shaved trimmed ham, low-fat cheese, and olives are all good ideas to add to an antipasto platter.

Serving suggestions are not included in the nutritional analysis.


Note: This recipe's ingredients have been adjusted from the original Australian measures to the US measures.

Thanks to Fresh Finesse, adapted by CalorieKing