Vegetable Antipasto Platter

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.


Crostini

  • 1Baguette
  • 1/2 cup olive oil

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.



Sautéed Eggplant

  • 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

  • Portabellas
  • 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.




Marinated 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.




Oven-Roasted Tomatoes

  • 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.