Marinated Antipasto (WFPBGF)
Prep Notes
Great for crowds or for a happy hour.
Yields
10 servings
Ingredients
3/4 cup extra-virgin olive oil
1/4 cup balsamic vinegar
1 teaspoon finely chopped fresh marjoram leaves
1/2 teaspoon salt
4 large red, yellow, green, and/or orange bell peppers, stemmed, cored, and cut into 1-ince slices
8 ounces small broccoli florets (about 2 cups)
8 ounces small cauliflower florets (about 2 cups)
8 ounces white or cremini mushrooms, halved (about 2 cups)
1 (15-ounce) can baby corn on the cob, drained and rinsed (about 2 cups)
15 scallions, trimmed and cut into 3-inch lengths
1 pound cherry or grape tomatoes (about 3 cups)
2 (6-ounce) jars marinated artichoke hearts, drained and halved (about 2 cups)
12 ounces shelled walnuts (about 2 cups)
8 ounces pitted black olives (about 1 cup)
2 tablespoons finely chopped fresh oregano leaves or fresh basil leaves
Directions
1. Whisk the olive oil, vinegar, garlic, marjoram, and salt in a very large bowl, large container, or even a Dutch oven until well combined. Add the bell peppers, broccoli, cauliflower, mushrooms, baby corn, and scallions. Toss well until the vegetables are throughly coated in the dressing. Cover with plastic wrap or a tight-fitting lid and refrigerate for at least 8 hours or up to 24 hours, tossing the vegetables a couple of times as they marinate.
2. Arrange the marinated vegetables on a large platter. Scatter the tomatoes, artichoke hearts, walnuts, and olives on the vegetables around the platter. Sprinkle with oregano or basil to serve.
Notes
Tip: Slice larger broccoli and cauliflower florets into bit-size bits.
Credit
The Blue Zones Solution