Appetizers, Dips and Snacks: Appetizers and Tapas: Antipasto Platter

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

Author: Fresh Finesse, adapted by CalorieKing
Date: April 16, 2013

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

Serves: 8 person(s)
Yield: 8 x approx. 4 oz servings

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

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
200 g 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.