Antipasto For Dinner

1. 1

   Mix together first nine ingredients (oil, vinegars, and seasonings).

2. 2

   Place garbonzo beans into a bowl, top with onion slice and garlic cloves, and pour 2 tbsp dressing over the top. Refrigerate for 1-4 hours.

3. 3

   Prepare vegetables and steam each until crisp-tender. Rinse under cold water, drain, and set each aside.

4. 4

   To roast bell pepper, cut into halves, remove seeds and membranes, and place cut side down on a foil-covered baking sheet. Broil pepper until skin blackens and blisters. Remove from broiler and immediately wrap each half in wetted paper towels. Place pepper halves in a paper bag, fold top down, and set aside for 5 minutes. Remove pepper halves from bad, unwrap, and remove skin. Rinse under cold water, cut into strips, and set aside.

5. 5

   Remove onion and garlic from garbonzos. Drain marinade and reserve.

6. 6

   Place greens on a large platter or in a large, shallow bowl (such as a large pasta serving bowl).

7. 7

   Arrange vegetables, cheese, olives, and tuna attractively over bed of greens.

8. 8

   Combine reserved marinade and dressing; pour over antipasto.

9. 9

   Serve room temperature.

* Per serving · 4 servings · Values may vary.