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Vegetable Antipasto

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Ingredients
  Cauliflower flowerets 2 Cup (32 tbs)
  Chopped zucchini 1 1⁄2 Cup (24 tbs) (In Bite-Sized Cubes)
  Diced eggplant 1 1⁄2 Cup (24 tbs) (In Bite-Sized Cubes)
  Carrots 1 Cup (16 tbs), thinly sliced on the diagonal
  Celery 1 Cup (16 tbs), thinly sliced on the diagonal
  Olive salad 9 3⁄4 Ounce (1 Jar Progresso, Olive Condit)
  Sweet fried peppers 6 Ounce (1 Jar Progresso)
  Sugar 2 Tablespoon
  Crushed red pepper 1⁄4 Teaspoon
  Water 2⁄3 Cup (10.67 tbs)
  Wine vinegar 2⁄3 Cup (10.67 tbs) (Progresso)
  Olive oil 2⁄3 Cup (10.67 tbs) (Progresso)
Directions

In a large saucepan combine cauliflower, zucchini, eggplant, carrots, celery, olive salad and sweet fried peppers.
Add sugar, crushed red pepper, water, wine vinegar, and olive oil.
Simmer, cover, until cauliflower is barely tender, 4 to 6 minutes, basting occasionally with pan liquid.
Uncover and cool to room temperature, occasionally basting and tossing gently.
Cover and refrigerate overnight.
Drain before serving.

Recipe Summary

Cuisine: 
Italian
Course: 
Appetizer
Method: 
Fried
Restriction: 
Vegetarian
Ingredient: 
Vegetable

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Average: 4.2 (21 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2099 Calories from Fat 1657

% Daily Value*

Total Fat 192 g295.2%

Saturated Fat 20.2 g101.1%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 6399.6 mg266.7%

Total Carbohydrates 79 g26.3%

Dietary Fiber 19.8 g79.1%

Sugars 53.3 g

Protein 11 g22.1%

Vitamin A 459.8% Vitamin C 460.1%

Calcium 20.2% Iron 25.4%

*Based on a 2000 Calorie diet

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Vegetable Antipasto Recipe