Antipasto With New Potatoes
- Ready In:
- 24hrs 20mins
- Ingredients:
- 13
- Serves:
-
12
ingredients
- 1 1⁄2 lbs potatoes (you can substitute canned but they are not as good)
- 2 medium carrots, cut into thin strips 1 inch long
- 2 cups broccoli florets
- 1 cup ripe sliced olive
- 1⁄2 cup extra virgin olive oil
- 1⁄2 cup white wine vinegar
- 2 tablespoons chopped fresh parsley
- 2 teaspoons crushed dry oregano
- 1 teaspoon dried thyme, crushed
- 1 teaspoon crushed red pepper flakes
- 4 ounces provolone cheese, cut into 1-inch sticks
- 1 leaf lettuce
- 2 ounces thin sliced salami (optional)
directions
- 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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RECIPE SUBMITTED BY
Bergy
Small town in the Okanagan, B.C.
On January 10 2010 I will celebrate 9 years of Life with Zaar. I can't imagine being without it! It has become part of my daily routine.
I feel very privileged to be one of the hosts on the Photo Forum. Taking photos of my culinary efforts is a full time hobby and I love it. My friends all know what to expect when they come to dinner "Are you finished taking pictures?" or "Did you get a photo of so & so?" I never let them wait too long and the food is NEVER cold! I now have over 6000 photos on Zaar - some fairly good and some definitely not so good. I am happy to say that practice does help.
My roots are in Vancouver BC Canada - a very beautiful city that holds many wonderful memories for me. In 1990, I decided that for my retirement years I may want to settle in a smaller community and found a slice of heaven in the North Okanagan B.C. I love living here but every once in a while I miss the bright city lights, the Broadway shows and some of the small wonderful ethnic restaurants that Vancouver abounds in. That is easily resolved. I just take a trip to the coast, visit with friends for a weekend see a show and feast on Dim Sum or other specialty foods.
I am getting a bit long in the tooth but was a very adventurous person. I have river rafted Hell's Gate on the Fraser river, been up in a glider over Hawaii (no not a Hang Glider!), gone hot air ballooning in the Napa Valley & the Fraser Valley, driven dune buggies on the dunes in Oregon, Para sailing in Mexico and tried many other adventurous, challenging, fun things. I have yet to try bungee jumping or sky diving. I may do them yet. I love to travel and experience other cultures. Mexco has been a favorite haunt. I have visited that lovely country many many times. Australia is another favorite as is England!
In the past 16 months I have taken off 61 pounds and feel wonderful. I am off all medications and all systems are GO! In years I may be 79 but in spirit I am still in my forties. We are only as old as we allow ourselves to feel. Always think positive. Do something a bit challenging every day & always do something silly every day. Be a kid again! Laugh every day - it is internal jogging.
Here are a few of my photos
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