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Baby
Vegetable Antipasto
[printer friendly
version]
The
vegetables can marinate for a couple of hours, so all you'll
have to do
at party time is arrange them on a platter and top with
olives and cheese. Be sure to use fresh mozzarella, which
comes packed in water and is usually found with the specialty
cheeses. Coarsely chop leftovers and toss with pasta for
a cold salad.
Ingredients:
| • |
1
tablespoon chopped fresh flat-leaf parsley |
| • |
1
tablespoon chopped fresh basil |
| • |
3
tablespoons white wine vinegar |
| • |
3
tablespoons extra virgin olive oil |
| • |
1/2
teaspoon salt |
| • |
dash
of sugar |
| • |
dash
of freshly ground black pepper |
| • |
8
baby artichokes (about 1 1/2 pounds) |
| • |
20
small red potatoes (about 12 ounces) |
| • |
3
bunches baby carrots with tops, peeled (about 1 1/2
pounds) |
| • |
3
bunches small radishes with tops (about 1 1/2 pounds) |
| • |
1
cup torn radicchio |
| • |
1
head belgian endive, separated into leaves (about 4
ounces) |
| • |
20
pitted ripe olives |
| • |
3
ounces fresh mozzarella cheese, torn into bite-sized
pieces |
To
prepare marinade, combine first 8 ingredients in a bowl;
stir well with a whisk.
Working
with one artichoke at a time,cut off stem to the base. Remove
bottom leaves and tough outer leaves, leaving tender heart
and bottom; trim about 1 inch from top of artichoke. Steam
artichokes, covered, 20 minutes or until tender; cool to
room temperature. Cut artichokes in half lengthwise. Remove
fuzzy thistle from bottom with a spoon.
Steam potatoes, covered, 6 minutes or until tender. Cool
to room temperature. Trim carrot stems to 2 inches. Steam
carrots, covered for 20 seconds. Plunge into ice water;
drain well. Trim radish tops to 1 inch.
Place
all the vegetables in a large bowl. drizzle with marinade,
toss gently to coat. Immediately place the prepared vegetables
in the marinade so they won't discolor. Cover and marinade
in refrigerator for 2 hours.
Arrange
vegetables on a platter; top with olives and cheese.
************************
10 servings (about 1 1/4 cups each);
Calories 127 (30% from fat);
Fat 4.25 (sat 1.5g. poly 0.4g);
Protein 6.4g;
Carbohydrates 19.5g;
Fiber 6g;
Cholesterol 7mg;
Iron 2.1mg;
Sodium 386mg;
Calcium 127mg
************************
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