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)


    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)


    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.

Nutritional Information
(Per Serving)

Calories:135 cals
Kilojoules:566 kJ
Fat:9.2 g
Carbohydrates:11.5 g
Protein:2.9 g
Cholesterol:0.0 mg
Sodium:157 mg
Saturated Fat:1.2 g
Fiber:2.0 g
Calcium:10.0 mg
Total Sugars:3.1 g

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