Antipasto Platter
Include this delicious veggie platter at your next party or light supper!
Preparation Time: 10 mins
Cooking Time: 10 mins
Extra Time: 2 hrs
(for marinating)
Yield: 8 x approx. 4 oz servings
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.