Party-Size - Giardiniera/Antipasto

Recipe by TOOLBELT DIVA
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 20mins
SERVES: 12-18
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat Oven to 400 degrees F.
  • Put all of the Fresh Peppers in a shallow oven pan and roast, turning frequently to allow all sides to cook.
  • Continue roasting until the skin blisters and begins to peel away from the peppers.
  • This is the only time you will use your oven.
  • Remove Roasted Peppers, open up, clean out the seed pod and stem, and discard.
  • Peel the peppers, chop and place in a large bowl.
  • In a separate bowl, whisk together, soy sauce, vinegar, sesame oil, Splenda, curry powder and set aside.
  • Cut about one inch off the bottoms of the asparagus spears and discard.
  • Steam cook the asparagus spears.
  • Do not overcook.
  • Fine-chop asparagus and place in bowl with the peppers.
  • Skin the Roma tomatoes, by dipping in very hot water for a few minutes.
  • The skin will slide off easily.
  • In your Food Processor, add the following in order, carrots, cauliflower, broccholi, zucchini, garlic, all the olives, mushrooms and tomatoes.
  • Pulse-chop, in reasonable quantities and pieces at one time, through the feed tube.
  • It will take several processes to complete the chopping.
  • Hand-chop green onions, and celery spears.
  • Add to the bowl with asparagus and roasted peppers.
  • Next, add the whisked ingredients to the bowl; salt and pepper to taste, and mix well.
  • Cover and set in refrigerator to"season".
  • When ready to serve to your party guests, give the mixture an additional turn with a large spoon.
  • Set out in separate bowls suitable for dipping, one cup portions at a time.
  • Sprinkle each serving with Sesame Seeds and mix carefully to blend.
  • Serve on separate trays with several kinds of your favourite cocktail crackers for dipping.
  • Also goes well with baked tortilla chips, and small pita rounds.
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