Mediterranean Antipasto Recipe

Mediterranean Antipasto Recipe

Yield: 6 servings
Recipe by luhu.jp

Ingredients:
1/2 small: Head cauliflower, cut into florets
2 medium: Carrots, sliced 1/4" thick
2 ounce: Green beans, ends trimmed
2 ounce: Yellow wax beans, ends trimmed
1 small: Zucchini, sliced 1/4" thick
1 small: Yellow squash, sliced 1/4" thick
4 ounce: Medium button mushrooms,
1 small: Red bell pepper, sliced
6 ounce: Feta cheese, cut into cubes
1/4 cup: Kalamata or ripe olives,
1/3 cup: Olive oil,
2 tbsp: Red wine vinegar,
2: Garlic cloves, minced
1 tbsp: Minced fresh oregano OR,
1 tsp: Dried oregano,
1 tsp: Fennel seeds, crushed
1/2 tsp: Mustard seed,
Salt to taste,
Pepper to taste,
Curly endive/lettuce leaves,

Directions:

Place cauliflower florets, carrots, green beans and wax beans in a
1-quart casserole; cover with lid or vented plastic wrap. Stirring
midway through cooking, microwave on high 4 minutes, or until
vegetables are crisp-tender. Plunge into cold water to cool.

Place cooked vegetables with zucchini, yellow squash, mushrooms, bell
pepper, cheese and olives in a 1-gallon zip-locking storage bag.

Combine oil, vinegar, garlic, oregano, fennel seed, mustard seed,
salt and pepper; pour over vegetables and cheese in bag. Seal and
shake to coat vegetables with marinade.

Refrigerate 8 hours or overnight, shaking bag every 2-3 hours. Drain
well. Arrange endive on serving platter; arrange vegetables and
cheese on top.

Nutrient data per serving: 240 calories; 6 grams protein; 19 grams
fat (71% total calories); 10 grams carbohydrates; 3 grams dietary
fiber; 25 milligrams cholesterol; 559 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95


Source from luhu.jp