ANTIPASTO WITH NEW POTATOES
A slightly different antipasto, very tasty. Serve with crackers or as a side dish. I prefer to marinade it overnight and use fresh new potatoes
Provided by Bergy
Categories Potato
Time P1DT20m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cook potatoes, in lightly salted water, until almost tender (about 18 minutes), add carrots during last three minutes.
- Drain and cool slightly.
- Quarter the potatoes.
- In a large Ziplock bag or a large bowl combine the potatoes, carrots, brocolli and olives; set aside.
- ---------MARINADE------------.
- Combine oil, vinegar, parsley, oregano, thyme and red pepper.
- Whisk until well mixed.
- Pour 3/4 of the marinade over the vegetable mixture close bag (cover bowl) and place in refrigerator.
- In another bag put in the cheese and pour the remaining marinade over the cheese, seal bag and refrigerate.
- Chill both bags for 4-24 hours, turn a few times to evenly coat the contents.
- To Serve, line the serving plate with leaf lettuce.
- Using a slotted spoon transfer veggies to the platter.
- If using salami fold into quarters and arrange on the platter.
- Arrange cheese on the platter, you can sprinkle it over or place it in an artistic arrangement through the veggies.
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