Antipasto for Dinner

READY IN: 1hr
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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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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