Baby Vegetable Antipasto Recipe

Name: Baby Vegetable Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Marinade:; 1 tablespoon chopped fresh flat-leaf parsley; 1 tablespoon chopped fresh basil; 3 tablespoons white wine vinegar; 2 teaspoons extra-virgin olive oil; 1/2 teaspoon salt; Dash of sugar; Dash of freshly ground black pepper; 1 garlic clove, crushed; Vegetables:; 8 baby artichokes (about 1 1/2 pounds); 20 small red potatoes (about 12 ounces); 3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled; 2 bunches small radishes, with tops (about 1 1/2 pounds); 1 cup torn radicchio; 1 head Belgian endive, separated into leaves (about 4 ounces); Remaining Ingredients:; 20 pitted ripe olives; 3 ounces fresh mozzarella cheese, torn into bite-sized pieces

Servings: persons

Marinade:
1 tablespoon chopped fresh flat-leaf parsley
1 tablespoon chopped fresh basil
3 tablespoons white wine vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
Dash of sugar
Dash of freshly ground black pepper
1 garlic clove, crushed
Vegetables:
8 baby artichokes (about 1 1/2 pounds)
20 small red potatoes (about 12 ounces)
3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled
2 bunches small radishes, with tops (about 1 1/2 pounds)
1 cup torn radicchio
1 head Belgian endive, separated into leaves (about 4 ounces)
Remaining Ingredients:
20 pitted ripe olives
3 ounces fresh mozzarella cheese, torn into bite-sized pieces

1
To prepare marinade, combine first 8 ingredients in a bowl; stir well with a whisk.
2
To prepare vegetables, working with 1 artichoke at a time, cut off stem to the base. Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Steam artichokes, covered, 20 minutes or until tender; cool to room temperature. Cut artichokes in half lengthwise. Remove fuzzy thistle from bottom with a spoon.
3
Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
4
Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge into ice water; drain well.
5
Trim radish tops to 1 inch.
6
Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large bowl. Drizzle with marinade; toss gently to coat. Cover and marinate in refrigerator 2 hours.
7
Arrange vegetables on a platter; top with olives and cheese.
8
Wine Note: Serve the Baby Vegetable Antipasto and Rosemary-Scented Flatbread with Black Grapes with a light, snappy white like Pino and Toi from the producer Maculan. A blend of Pinot Grigio, Pinot Bianco, Tacai, and Chardonnay, the 2001 is $ Other good bets: Italian Gavi or Orvieto.

385

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

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

You need 19 ingredients. The key ingredients include: Marinade:, 1 tablespoon chopped fresh flat-leaf parsley, 1 tablespoon chopped fresh basil, 3 tablespoons white wine vinegar, and more.

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

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

Baby Vegetable Antipasto

How did you like this recipe?

Frequently Asked Questions