Baby Vegetable Antipasto

Name: Baby Vegetable Antipasto
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 680 grams baby artichokes (about; 3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled; 113 grams head Belgian endive, separated into leaves (about; 1 Tbsp chopped fresh basil; 1 Tbsp chopped fresh flat-leaf parsley; 85 grams fresh mozzarella cheese, torn into bite-sized pieces; 1 garlic clove, crushed; 2 teaspoons extra-virgin olive oil; 20 pitted ripe olives; 1 Dash freshly ground black pepper; 237 milliliters torn radicchio; 2 bunches radishes, with tops (about 1 1/2 pounds); 340 grams 20 small red potatoes (about; 1 teaspoons salt; 1 Dash sugar; 3 Tbsps white wine vinegar

You can never have too many hor d'oeuvre recipes, so give Baby Vegetable Antipasto a try. This recipe serves 10. One serving contains 152 calories, 6g of protein, and 4g of fat. This recipe covers 14% of your daily requirements of vitamins and minerals. A mixture of olives, mozzarella cheese, belgian endive, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a gluten free and vegetarian diet. From preparation to the plate, this recipe takes around 45 minutes. 1 person found this recipe to be scrumptious and satisfying.

Instructions

To prepare marinade, combine first 8 ingredients in a bowl; stir well with a whisk.

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Marinade

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Whisk

Bowl

To prepare vegetables, working with 1 artichoke at a time, cut off stem to the base.

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Vegetable

Artichoke

Base

Remove bottom leaves and tough outer leaves, leaving tender heart and bottom; trim about 1 inch from top of artichoke. Steam artichokes, covered, 20 minutes or until tender; cool to room temperature.

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Artichoke

Cut artichokes in half lengthwise.

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Artichoke

Remove fuzzy thistle from bottom with a spoon.

Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.

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Potato

Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge into ice water; drain well.

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Water

Carrot

Trim radish tops to 1 inch.

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Radish Leaves

Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large bowl.

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Artichoke

Radicchio

Potato

Radish

Carrot

Endive

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Bowl

Drizzle with marinade; toss gently to coat. Cover and marinate in refrigerator 2 hours.

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Marinade

Arrange vegetables on a platter; top with olives and cheese.

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Vegetable

Cheese

Olives

Serve the Baby Vegetable Antipasto and Rosemary-Scented Flatbread with Black Grapes with a light, snappy white like Pino and Toi from the producer Maculan. A blend of Pinot Grigio, Pinot Bianco, Tacai, and Chardonnay, the 2001 is $ Other good bets: Italian Gavi or Orvieto.

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Black Grapes