How many servings does this recipe make?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

What ingredients do I need for Antipasto?

You need 9 ingredients. The key ingredients include: 3 large carrots (sliced on the diagonal), 1 fennel bulb (1 1/2 lbs.) sliced, 1 red & 1 yellow pepper, 2 jars (7 oz.) marinated artichoke hearts, rinsed and drained (can use 15 oz. can artichokes not marinated), and more.

Is Antipasto suitable as snacks & appetizers?

Yes, Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

How do I store leftover Antipasto?

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Antipasto Recipe – Eats Now

Name: Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large carrots (sliced on the diagonal); 1 fennel bulb (1 1/2 lbs.) sliced; 1 red & 1 yellow pepper; 2 jars (7 oz.) marinated artichoke hearts, rinsed and drained (can use 15 oz. can artichokes not marinated); 12 oz. jar sliced pepperoncini, drained; 3/4 lb. black olives, sliced (olives from deli are better than canned); 3/4 lb. fresh mini mozzarella balls (Ciligene is best if you can find it); 1/4 lb. sun dried tomatoes, drained and sliced; 1/3 c. Italian flat parsley, chopped

Try this homemade Antipasto recipe the whole family will love. Made with carrots, fennel, red and hearts. Easy step-by-step instructions included.

This Antipasto relies on simple, everyday ingredients such as red & 1 yellow pepper. It comes together quickly and makes 4 servings, at about 315 kcal each. The step-by-step instructions below are written to be easy to follow, even on a busy day.

It's versatile enough for an easy weeknight dinner yet satisfying enough for guests at the weekend. Serve it with your favorite sides, and keep any leftovers for a quick meal the next day.

Updated Jun 30, 2026

Serves 4 Snacks & Appetizers

Servings: persons

3 large carrots (sliced on the diagonal)
1 fennel bulb (1 1/2 lbs.) sliced
1 red & 1 yellow pepper
2 jars (7 oz.) marinated artichoke hearts, rinsed and drained (can use 15 oz. can artichokes not marinated)
12 oz. jar sliced pepperoncini, drained
3/4 lb. black olives, sliced (olives from deli are better than canned)
3/4 lb. fresh mini mozzarella balls (Ciligene is best if you can find it)
1/4 lb. sun dried tomatoes, drained and sliced
1/3 c. Italian flat parsley, chopped

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Quick Info

Servings
4 servings
Calories
315 kcal
Category
Snacks & Appetizers

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