Vegetable Antipasto Platter
Here are just a few suggestions:
Arrange a few vegetable dishes in separate sections on a large platter
Garnish with herb sprigs and serve at room temperature with basket of crostini.
Preheat an over for broiling. Slice the baguette to a thickness of
1/2 in. Arrange the slices on a baking sheet, brush with olive oil,
and broil, eight inches from the heating element, until the edges are
brown. Turn, brush, and brown again.
Roasted Bell Peppers
- 16 bell peppers of various colors
- 1 bulb garlic
- 1/2 teaspoon salt
- 1/4 cup olive oil
- 1 bunch basil or oregano
Preheat the broiler. Cut each pepper in half through axis, revealing the
widest possible cross-section. Remove stem, ribs, and seeds. Flatten the
pepper halves and arrange halves on baking sheet lined with aluminum foil.
Broil, as close to the heat source as possible, until the skins blister and
blacken. Place the peppers in a paper bag, close the bag, and allow to steam
for 10 minutes. When cool enough to handle, peel the peppers (resisting any
temptation to wash them) and cut into 3/4-inch strips. Mix with the garlic,
minced with salt, and the olive oil. Marinate for at least several hours in a
plastic bag or covered ceramic bowl. If the oil is discolored by residual
burnt skin, then drain and replenish it. Mix in the chopped herb and
serve at room temperature.
- 5 Chinese eggplants
- 2 tablespoons Salt
- 1 cup olive oil
- 1 bunch Basil
Cut the eggplants into 1/2-inch slices. Salt liberally on both sides. (The salt will drain off.) Drain in a colander for at least two hours. Press the slices between two sheets of paper towel. Heat 1/4 cup of olive oil in a wide pan over medium-high heat. Lightly brown the eggplant slices on both sides, in batches, adding more olive oil as required to maintain a film on the bottom of the pan (these boys drink a lot of oil). Drain the cooked slices on dry paper towels. Toss with chopped basil and, if desired, marinated or oven-roasted tomatoes.
Grilled Portabellas and Red Onions
- Red onions
- Wine vinegar
- Dijon mustard
- Salt and black pepper
- Olive oil
- Fresh herbs of choice
Remove and discard portabella stems. Peel onions and slice into
1/2-in. rings. Marinate for several hours in a vinaigrette made from
the other ingredients. Grill over hot charcoal until softened,
turning the mushroom caps once. Slice the caps and toss with the
onions, the vinaigrette, and, if desired, marinated or oven-roasted tomatoes.
- 3 pounds ripe tomatoes
- 1 tablespoon salt
- 2 tablespoons red wine vinegar
- 2 tablespoons olive oil
- Black pepper to taste
- 1 bunch basil
Core the tomatoes, dunk in boiling water for 20 seconds, and peel. Cut in
half (through equator), gently squeeze out the seeds, and cut into chunks.
Marinate the tomatoes in salt and vinegar for several hours. (Don't be
afraid to use what appears to be an excessive amount of salt in order
to extract the water -- it will drain off.) Drain and toss with olive
oil, ground pepper, and chopped basil.
- 5 pounds Roma tomatoes
- 1 tablespoon Salt
- 2 yablespoons balsamic vinegar
- 3 tablespoons olive oil
- 5 cloves garlic
- 1 bunch basil
Cover a baking sheet with aluminum foil. Halve and core the tomatoes
and arrange them on the sheet in a single layer, cut side up. Cover with
the salt, the balsamic vinegar, one tablespoon of olive oil. Bake at 375
F. for 30-45 minutes, until the edges begin to brown.
Transfer the cooked tomatoes to a bowl and gently mix with the minced
garlic, the chopped basil, and the remaining olive oil.
Artichoke Hearts in Caper Mayonnaise
- 1 egg yolk
- 1 tsp. Dijon mustard
- 2 tsp. lemon juice
- 3/4 cup olive oil
- 1 tbsp. drained capers
- 1 bunch basil
- 3 shallots
- Salt and Tabasco sauce to taste
- 2 cans artichoke hearts
Bring all ingredients to room temperature. Beat the egg yolk with the mustard
and lemon juice until slightly thickened. Gradually whisk in the olive
oil. Stir in the capers, basil, and shallots. Season to taste. Thin
with additional lemon juice if necessary. Gently squeeze the water from
artichokes, quarter, and toss with the mayonnaise mixture.