Antipasto for Dinner
photo by Halcyon Eve
- Ready In:
- 1hr
- Ingredients:
- 24
- Serves:
-
4
ingredients
- 1⁄2 cup olive oil
- 2 tablespoons rice vinegar
- 2 tablespoons red wine vinegar
- 1 tablespoon mixed Italian herbs
- 1 teaspoon dried oregano
- 1⁄2 teaspoon dry mustard
- 1⁄2 teaspoon dried basil
- 1⁄2 teaspoon paprika
- 1⁄4 teaspoon pepper
- 1 (16 ounce) can garbanzo beans, rinsed and drained
- 1 slice onion
- 1 -2 garlic clove, peeled and cut in half
- 1 cup baby summer squash, trimmed (I used finger-sized zucchini and radish-sized pattypan)
- 1 cup tiny green beans, trimmed
- 1 cup snap peas, trimmed
- 1 cup baby carrots, cut in halves or quarters lengthwise unless very thin
- 1 bunch asparagus, trimmed
- 8 mushrooms, trimmed and cut into halves or quarters (I use crimini)
- 1 cup broccoli floret, cut into bite-sized pieces
- 1 bell pepper, roasted (see instructions)
- 8 ounces lowfat mozzarella cheese, cut into bite-sized cubes
- 12 olives (I use pitted kalamata olives)
- 1 (6 ounce) can albacore tuna in water, drained
- 4 cups baby greens
directions
- Mix together first nine ingredients (oil, vinegars, and seasonings).
- Place garbonzo beans into a bowl, top with onion slice and garlic cloves, and pour 2 tbsp dressing over the top. Refrigerate for 1-4 hours.
- Prepare vegetables and steam each until crisp-tender. Rinse under cold water, drain, and set each aside.
- To roast bell pepper, cut into halves, remove seeds and membranes, and place cut side down on a foil-covered baking sheet. Broil pepper until skin blackens and blisters. Remove from broiler and immediately wrap each half in wetted paper towels. Place pepper halves in a paper bag, fold top down, and set aside for 5 minutes. Remove pepper halves from bad, unwrap, and remove skin. Rinse under cold water, cut into strips, and set aside.
- Remove onion and garlic from garbonzos. Drain marinade and reserve.
- Place greens on a large platter or in a large, shallow bowl (such as a large pasta serving bowl).
- Arrange vegetables, cheese, olives, and tuna attractively over bed of greens.
- Combine reserved marinade and dressing; pour over antipasto.
- Serve room temperature.
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RECIPE SUBMITTED BY
Halcyon Eve
United States