Antipasto Platter

Antipasto Platter

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

Rating:

5 stars 5 stars 5 stars 5 stars 5 stars (8 ratings made) Rate
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

  • 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)

Directions:

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.

Variations:

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.

Tips:

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

Thanks to Fresh Finesse, adapted by CalorieKing

Nutritional Info (per serving)

CALORIES 135 cals
Kilojoules 566 kJ
Fat 9.2 g
Saturated Fat 1.2 g
Cholesterol 0 mg
Sodium 157 mg
Carbohydrates 11.5 g
Fiber 2.0 g
Total Sugars 3.1 g
Protein 2.9 g
Calcium 10.0 mg
Note: A dash indicates no data is available.