Best Marinated Antipasto Medley Recipes

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ANTIPASTO MARINATED VEGETABLES



Antipasto Marinated Vegetables image

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 15

3 celery ribs, sliced
3 large carrots, sliced
1 medium green pepper, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup sliced ripe olives
3/4 cup olive oil
1/3 cup white wine vinegar
2 green onions (white parts only), thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 jar (2 ounces) pimiento strips
2 tablespoons minced fresh parsley

Steps:

  • Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

MARINATED ANTIPASTO PLATTER



Marinated Antipasto Platter image

Make and share this Marinated Antipasto Platter recipe from Food.com.

Provided by Vicki in CT

Categories     Vegetable

Time 25m

Yield 16 serving(s)

Number Of Ingredients 18

8 ounces mushrooms, whole
1 pint cherry tomatoes
1 green pepper, cut into strips
5 ounces olives, super colossal
1/3 lb sliced roast beef, cut into strips and rolled up and secured with toothpicks
12 ounces artichoke hearts, drained
11 ounces pepperoncini peppers, drained
1/2 lb provolone cheese, cubed
1/4 lb salami, slice rolled up and secured with toothpicks
lettuce leaf
1/2 cup olive oil
1/2 cup vinegar
2 tablespoons Dijon mustard
1 teaspoon honey
salt and pepper
1 tablespoon fresh basil, chopped
1/4 teaspoon dried oregano
1 teaspoon garlic, minced

Steps:

  • Combine marinade ingredients.
  • Marinade vegetables in container overnight.
  • Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

Nutrition Facts : Calories 183.7, Fat 14.2, SaturatedFat 4.5, Cholesterol 22.2, Sodium 544.6, Carbohydrate 6.6, Fiber 3, Sugar 2.4, Protein 8.7

MARINATED MUSHROOMS FOR ANTIPASTO



Marinated Mushrooms for Antipasto image

Marinated mushrooms are one of my favorite Italian antipasti. They are easy to make and all you need is some crusty bread to eat with them. They also taste good as a side for raclette.

Provided by Rita

Categories     Appetizers and Snacks     Vegetable     Mushrooms

Time 5h25m

Yield 8

Number Of Ingredients 9

1 pound small mushrooms, stemmed
4 tablespoons extra-virgin olive oil
3 tablespoons white wine vinegar
½ red onion, finely chopped
2 tablespoons finely chopped fresh oregano
2 tablespoons finely chopped fresh thyme
2 cloves garlic cloves, pressed
½ teaspoon salt
½ teaspoon freshly ground black pepper

Steps:

  • Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
  • Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Nutrition Facts : Calories 79.1 calories, Carbohydrate 3.1 g, Fat 7 g, Fiber 0.8 g, Protein 2 g, SaturatedFat 1 g, Sodium 149.3 mg, Sugar 1.2 g

MARINATED ANTIPASTI BRUSCHETTA



Marinated Antipasti Bruschetta image

Provided by Kelsey Nixon

Categories     appetizer

Time 1h30m

Yield 6 to 8 servings (24 pieces)

Number Of Ingredients 14

2 1/2 cups mixed olives, pitted and chopped
2 cups (1 pint) grape tomatoes, quartered
One 13.76-ounce can artichoke hearts packed in water, chopped
8 ounces fresh mozzarella, diced
1/2 cup olive oil, plus more for brushing
2 tablespoons lemon juice, plus 1/2 teaspoon lemon zest
2 tablespoons black truffle oil, plus more for drizzling, if desired
4 pepperoncini peppers, sliced in rounds
1 tablespoon pepperoncini liquid
1 clove garlic, minced
Kosher salt and black pepper
1 Italian loaf, sliced on an angle in 1/4-inch slices (about 24 slices)
12 slices prosciutto, cut in half
2 tablespoons fresh basil chiffonade

Steps:

  • In a large mixing bowl, combine the olives, tomatoes, artichoke hearts, mozzarella, olive oil, lemon juice and zest, truffle oil, pepperoncini peppers and liquid and garlic. Toss, season with salt and pepper and set aside to allow the flavors to marry, about 1 hour. Preheat a grill to medium high. Brush each slice of bread with olive oil. Using tongs, transfer the bread to the grill, oiled side down. Grill until crispy and grill marks appear, turning once, about 3 minutes per side. Transfer the grilled bread to a serving platter. Top each bread slice with half a slice of prosciutto and 1 heaping tablespoon of the antipasti mixture. Drizzle with more truffle oil to finish, if desired, and sprinkle with basil.

MIXED ANTIPASTO



Mixed Antipasto image

Categories     Olive     Pepper     Tomato     Appetizer     Buffet     Mozzarella     Meat     Artichoke     Fennel     Carrot     Gourmet

Yield Serves 6 to 8

Number Of Ingredients 20

For the marinade
1 large garlic clove, minced
2 tablespoons balsamic vinegar
2 tablespoons red-wine vinegar
1/2 teaspoon crumbled dried rosemary
1 teaspoon dried basil, crumbled
1 teaspoon dried orégano, crumbled
1/4 teaspoon dried hot red pepper flakes, or to taste
1/2 cup olive oil
3 large carrots, cut diagonally into 1/4-inch-thick slices
2 small fennel bulbs (about 1 1/2 pounds), cut crosswise into 1/4-inch-thick slices (about 3 cups)
2 red bell peppers, roasted and cut into strips
2 yellow bell peppers, roasted and cut into strips
a 12-ounce jar peperoncini (pickled Tuscan peppers), rinsed and drained well
3/4 pound black or green brine-cured olives or a combination
1/4 pound sun-dried tomatoes packed in oil, drained and cut into strips
3/4 pound marinated or plain bocconcini (small mozzarella balls, available at specialty foods shops and some supermarkets)
1/2 pound pepperoni or soppressata (hard Italian sausage, available at Italian markets, some butcher shops, and, some specialty foods shops), cut crosswise into 1/4-inch-thick slices and the slices quartered
two 7-ounce jars marinated artichoke hearts, rinsed and drained well
1/3 cup minced fresh parsley leaves plus, if desired, parsley sprigs for garnish

Steps:

  • Make the marinade:
  • In a small bowl whisk together the garlic, the vinegars, the rosemary, the basil, the orégano, the red pepper flakes, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the marinade until it is emulsified.
  • In a large saucepan of boiling water blanch the carrots and the fennel for 3 to 4 minutes, or until they are crisp-tender, drain them, and plunge them into a bowl of ice and cold water. Let the vegetables cool and drain them well. In a large bowl toss together the carrots, the fennel, the roasted peppers, the peperoncini, the olives, the sun-dried tomatoes, the bocconcini, the pepperoni, the artichoke hearts, the marinade, the minced parsley until the antipasto is combined well and chill the antipasto, covered, for at least 4 hours or overnight. Transfer the antipasto to a platter, garnish it with the parsley sprigs, and serve it at room temperature.

ITALIAN OLIVES



Italian Olives image

A friend shared this recipe with me more than 25 years ago, and I still get raves when I serve them as part of an antipasto platter. -Jean Johnson, Reno, Nevada

Provided by Taste of Home

Categories     Appetizers

Time 10m

Yield 4 cups.

Number Of Ingredients 12

2 cans (6 ounces each) pitted ripe olives, drained
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained
2 tablespoons finely chopped celery
2 tablespoons finely chopped onion
2 tablespoons capers, rinsed and drained
1/4 cup olive oil
2 tablespoons red wine vinegar
2 garlic cloves, minced
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon crushed red pepper flakes
1/4 teaspoon salt

Steps:

  • In a large bowl, combine the first five ingredients. In a small bowl, whisk the oil, vinegar, garlic, basil, oregano, pepper flakes and salt; pour over olive mixture; toss to coat. , Cover and refrigerate for at least 3 hours before serving. Store in the refrigerator for up to 3 days.

Nutrition Facts : Calories 30 calories, Fat 3g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 167mg sodium, Carbohydrate 1g carbohydrate (0 sugars, Fiber 0 fiber), Protein 0 protein.

MARINATED ROASTED VEGETABLE ANTIPASTO



Marinated Roasted Vegetable Antipasto image

An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 12

Number Of Ingredients 13

1/2 large onion, cut into 3/8-inch-thick wedges
4 tablespoons extra-virgin olive oil
1/2 small eggplant (cut lengthwise)
1 small red bell pepper
1 small yellow bell pepper
4 oz portobello mushrooms, cut into 3/8-inch-thick slices
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced

Steps:

  • Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
  • Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
  • Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  • Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  • In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  • To serve, drain vegetables, discarding marinade; arrange on serving platter.

Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 1 g

MARINATED ROASTED VEGETABLE ANTIPASTO



Marinated Roasted Vegetable Antipasto image

Provided by Food Network

Categories     appetizer

Time 20m

Number Of Ingredients 11

1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted & cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
6 large cloves garlic, sliced thin
2/3 cup diced pitted black olives
1/3 cup minced fresh herbs (parsley, basil, oregano, thyme)
1/4 cup white wine vinegar
Salt and pepper to taste
Extra-virgin olive oil to taste

Steps:

  • Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

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