Antipasto - The Veggie Table

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Antipasto

Antipasto, which means “before food” in Italian, is a salad-like appetizer consisting of various fresh and pickled vegetables, cheeses, and rolled or sliced meats. For vegetarian antipasto, you can either substitute mock meat products or leave them out altogether.

Yield 6 servings
Time 15 minutes
Tools
  • platter or 6 dinner plates
  • medium bowl
  • whisk
  • knife
Ingredients
  • head of Romaine lettuce
  • ½ c olive oil
  • 3 T balsamic or red wine vinegar
  • ½ t dried or 2 t fresh basil
  • ½ t dried or 2 t fresh oregano
  • salt
  • pepper

There is no set recipe for antipasto; choose at least half a dozen ingredients from the following list:

  • 10-12 oz giardiniera
  • 10-12 oz roasted peppers, drained and sliced
  • 6-8 oz marinated artichoke hearts, drained
  • ½ onion, chopped
  • 2 c cherry tomatoes
  • ½ pound small mushrooms
  • 1-2 c assorted olives
  • 1 c Parmesan cheese, chopped or crumbled
  • 1 pound mozzarella, sliced
  • 1 c provolone, chopped
  • 1 c feta cheese, crumbled
  • ½ pound veggie salami
  • ¼ c veggie pepperoni
Directions Arrange the lettuce on the platter or plates. In the bowl, whisk together the oil, vinegar, and herbs. Toss with the vegetables, then place on the arranged lettuce.

Sprinkle the cheeses over the vegetables, then roll the salami and/or pepperoni and place around the outside.

Notes This is just a guide; you can also toss the cheese with the vegetables, arrange the sliced peppers along the outside of the platter, sprinkle the olives on top, etc.
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