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Antipasto Style Vegetable Platter

fast.cook's picture
For marinated artichoke hearts:
  Frozen artichoke hearts 18 Ounce (2 Packages, 9 Ounce Each)
  Herb garlic salad dressing 1 Cup (16 tbs), well chilled (Bottled)
For mushroom-and-olive relish:
  Medium mushrooms 1 Pound (Fresh)
  Parsley 2 Teaspoon, chopped
  Salt 1⁄4 Teaspoon
  Pepper 3⁄4 Teaspoon
  Dried oregano leaves 1⁄2 Teaspoon
  Dried basil leaves 1⁄4 Teaspoon
  Onion and juice 2 Tablespoon, grated
  Garlic 1 Clove (5 gm), pressed
  Pimento stuffed olives 1⁄3 Cup (5.33 tbs), chopped
  Sugar 1 Teaspoon
  White wine vinegar 1⁄4 Cup (4 tbs)
  Pitted black olives 1 Cup (16 tbs), drained
  Cherry tomatoes 1 Cup (16 tbs), washed
  Salad oil 1⁄4 Cup (4 tbs), washed
For mixed-vegetable relish
  Cauliflower head 1⁄2 Small, cut in flowerets and sliced
  Carrots 2 , cut in 2-inch strips
  Celery stalks 2 , cut in 1-inch pieces to make 1 cup
  Green pepper 1 , cut in 2-inch strips
  Pimientos 4 Ounce, drained, cut in strips (1 Jar)
  Green olives 3 Ounce, pitted, drained (1 Jar)
  Wine vinegar 3⁄4 Cup (12 tbs)
  Olive oil/Salad oil 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon
  Salt 1 Teaspoon
  Pepper 1⁄4 Teaspoon
  Water 1⁄4 Cup (4 tbs)

1) Prepare Mushroom-and-Olive Relish, Mixed-Vegetable Relish and Marinated Artichoke Hearts a day before making this dish.
2) To prepare marinated follow package directions to cook artichoke.
3) Drain well.
4) Transfer into a large shallow dish to cool completely.
5) Pour salad dressing over artichokes and toss.
6) Refrigerate overnight to chill.
7) To prepare Mushroom-and-Olive Relish wash and pat dry mushrooms. Trim the stems. Leave it intact.
8) In a large saucepan add mushrooms with 2 cups water.
9) Boil, decrease heat and simmer for 5 minutes.
10) Drain out from water.
11) Arrange in large, shallow baking dish.
12) In another bowl mix rest of ingredients except black olives and tomatoes. Mix well.
13) Pour it over mushrooms.
14) Cover and refrigerate, stirring gently in between for at least 12 hours.
15) Add black olives and cherry tomatoes.
16) To make Mixed Vegetable Relish, in a large skillet add all ingredients. Mix together.
17) Bring to boil stirring occasionally.
18) Decrease heat and simmer, covered for 5 minutes.
19) Chill well. Drain before serving.

20) On a large chilled platter, arrange vegetables in rows and serve.

Recipe Summary

Difficulty Level: 
Holiday, Healthy
Lacto Ovo Vegetarian
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes

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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 287 Calories from Fat 209

% Daily Value*

Total Fat 24 g36.9%

Saturated Fat 1.9 g9.5%

Trans Fat 0.1 g

Cholesterol 0 mg

Sodium 543.2 mg22.6%

Total Carbohydrates 17 g5.6%

Dietary Fiber 3.2 g12.8%

Sugars 7.6 g

Protein 4 g7.1%

Vitamin A 54.5% Vitamin C 73.5%

Calcium 4.5% Iron 8%

*Based on a 2000 Calorie diet


Antipasto Style Vegetable Platter Recipe