Simple & Elegant Antipasto Platter

Recipe - The Fresh Grocer - Corporate

Prep Time20 Minutes

Servings8

Cook Time25 Minutes

Calories131

Ingredients

6 garlic cloves, minced

2 medium red and/or yellow bell peppers, sliced

2 medium zucchini, cut crosswise into ¼-inch-thick slices

1 small eggplant, cut into 1-inch pieces

1 small fennel bulb, cut into 1-inch pieces

5 tbs extra virgin olive oil

3 tbs balsamic vinegar

1 tbs chopped fresh parsley

2 tsp chopped fresh thyme

1 tsp Dijon mustard

1 tsp kosher salt

1/2 tsp fresh ground black pepper

Directions

1. Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.

2. In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt and pepper; add warm vegetable mixture and toss to combine. Refrigerate at least 4 hours or up to 2 days. Makes about 4 cups.

Nutritional Information

9 g Fat
1 g Saturated Fat
0 mg Cholesterol
275 mg Sodium
13 g Carbohydrates
3 g Fiber
6 g Sugars
0 g Added Sugars
2 g Protein

20 minutes

Prep Time

25 minutes

Cook Time

Servings

131

Calories

Shop Ingredients

Makes 8 servings

6 garlic cloves, minced

Fresh Garlic, 4 Ounce

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$1.20 avg/ea$4.79/lb

2 medium red and/or yellow bell peppers, sliced

Red Bell Peppers, 1 ct, 6 oz, 6 Ounce

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$1.12 avg/ea$2.99/lb

2 medium zucchini, cut crosswise into ¼-inch-thick slices

Green Zucchini, 1 ct, 9 oz, 9 Ounce

On Sale!

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$0.84 avg/ea was $1.68 avg/ea$1.49/lb

1 small eggplant, cut into 1-inch pieces

Eggplant 1 ct, 1 pound, 1 Pound

On Sale!

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$1.49 avg/ea was $1.99 avg/ea$1.49/lb

1 small fennel bulb, cut into 1-inch pieces

Anise Florence/Sweet Fennel/Fennel, 1 each, 1 Each

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$3.99

5 tbs extra virgin olive oil

Colavita The Essential Olive Oil, 25.5 fl oz, 25.5 Fluid ounce

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$19.49$0.76/fl oz

3 tbs balsamic vinegar

Cento White Balsamic Vinegar of Modena, 16.9 fl oz, 16.9 Fluid ounce

On Sale!

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$5.49 was $6.99$0.32/fl oz

1 tbs chopped fresh parsley

Italian Parsley, 1 bunch, 1 each, 1 Each

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$1.49

2 tsp chopped fresh thyme

Goodness Gardens Farm Fresh Singles Thyme, 0.25 oz, 0.25 Ounce

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$1.39$5.56/oz

1 tsp Dijon mustard

French's Stone Ground Dijon Mustard, 12 oz, 12 Ounce

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$3.49$0.29/oz

1 tsp kosher salt

Morton Coarse Kosher Salt, 48 oz, 48 Ounce

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$3.99$0.08/oz

1/2 tsp fresh ground black pepper

Cento Ground Black Pepper, 3 oz, 3.75 Ounce

On Sale!

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$2.99 was $4.49$0.80/oz

Nutritional Information

9 g Fat
1 g Saturated Fat
0 mg Cholesterol
275 mg Sodium
13 g Carbohydrates
3 g Fiber
6 g Sugars
0 g Added Sugars
2 g Protein

Directions

1. Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.

2. In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt and pepper; add warm vegetable mixture and toss to combine. Refrigerate at least 4 hours or up to 2 days. Makes about 4 cups.