Baby Vegetable Antipasto
- Number of Servings: 1
Ingredients
Marinade:1 tablespoon chopped fresh flat-leaf parsley1 tablespoon chopped fresh basil3 tablespoons white wine vinegar2 teaspoons extra-virgin olive oil1/2 teaspoon saltDash of sugarDash of freshly ground black pepper1 garlic clove, crushedVegetables:8 baby artichokes (about 1 1/2 pounds)20 small red potatoes (about 12 ounces)3 bunches baby carrots, with tops (about 1 1/2 pounds), peeled2 bunches small radishes, with tops (about 1 1/2 pounds)1 cup torn radicchio1 head Belgian endive, separated into leaves (about 4 ounces)Remaining Ingredients:20 pitted ripe olives3 ounces fresh mozzarella cheese, torn into bite-sized pieces
To prepare marinade, combine first 8 ingredients in a bowl; stir well with a whisk.
To prepare vegetables, working with 1 artichoke at a time, cut off stem to the 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. Cut artichokes in half lengthwise. Remove fuzzy thistle from bottom with a spoon.
Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge into ice water; drain well.
Trim radish tops to 1 inch.
Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large bowl. Drizzle with marinade; toss gently to coat. Cover and marinate in refrigerator 2 hours.
Arrange vegetables on a platter; top with olives and cheese.
Yield: 10 servings (serving size: about 1 1/4 cups)
Enjoy the season’s peak produce—including recipes and nutritional information— at Cooking Light.
Recipe Copyright © Cooking Light Magazine
To prepare vegetables, working with 1 artichoke at a time, cut off stem to the 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. Cut artichokes in half lengthwise. Remove fuzzy thistle from bottom with a spoon.
Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
Trim carrot stems to 2 inches. Steam carrots, covered, for 20 seconds. Plunge into ice water; drain well.
Trim radish tops to 1 inch.
Place artichokes, potatoes, carrots, radishes, radicchio,and endive in a large bowl. Drizzle with marinade; toss gently to coat. Cover and marinate in refrigerator 2 hours.
Arrange vegetables on a platter; top with olives and cheese.
Yield: 10 servings (serving size: about 1 1/4 cups)
Enjoy the season’s peak produce—including recipes and nutritional information— at Cooking Light.
Recipe Copyright © Cooking Light Magazine
Nutritional Info Amount Per Serving
- Calories: 167.7
- Total Fat: 4.8 g
- Cholesterol: 6.7 mg
- Sodium: 479.8 mg
- Total Carbs: 27.5 g
- Dietary Fiber: 10.5 g
- Protein: 7.8 g
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