Mediterranean antipasto
6 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | small | Head cauliflower, cut into florets |
| 2 | mediums | Carrots, sliced 1/4\" thick |
| 2 | ounces | Green beans, ends trimmed |
| 2 | ounces | Yellow wax beans, ends trimmed |
| 1 | small | Zucchini, sliced 1/4\" thick |
| 1 | small | Yellow squash, sliced 1/4\" thick |
| 4 | ounces | Medium button mushrooms |
| 1 | small | Red bell pepper, sliced |
| 6 | ounces | Feta cheese, cut into cubes |
| ¼ | cup | Kalamata or ripe olives |
| ⅓ | cup | Olive oil |
| 2 | tablespoons | Red wine vinegar |
| 2 | Garlic cloves, minced | |
| 1 | tablespoon | Minced fresh oregano OR |
| 1 | teaspoon | Dried oregano |
| 1 | teaspoon | Fennel seeds, crushed |
| ½ | teaspoon | Mustard seed |
| Salt to taste | ||
| Pepper to taste | ||
| Curly endive/lettuce leaves | ||
Directions
Place cauliflower florets, carrots, green beans and wax beans in a 1-quart casserole; cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes, or until vegetables are crisp-tender. Plunge into cold water to cool.
Place cooked vegetables with zucchini, yellow squash, mushrooms, bell pepper, cheese and olives in a 1-gallon zip-locking storage bag.
Combine oil, vinegar, garlic, oregano, fennel seed, mustard seed, salt and pepper; pour over vegetables and cheese in bag. Seal and shake to coat vegetables with marinade.
Refrigerate 8 hours or overnight, shaking bag every 2-3 hours. Drain well. Arrange endive on serving platter; arrange vegetables and cheese on top.
Nutrient data per serving: 240 calories; 6 grams protein; 19 grams fat (71% total calories); 10 grams carbohydrates; 3 grams dietary fiber; 25 milligrams cholesterol; 559 milligrams sodium.
Submitted By MICHAEL ORCHEKOWSKI On 08-07-95