Antipasto Style Vegetable Platter Recipe
Ingredients
| Artichoke hearts - 2 pkg (9-oz size) frozen | ||
| Herb-garlic salad dressing - 1 cup bottled, well chilled | ||
| Mushrooms - 1 lb medium-size fresh | ||
| Parsley | 2 Teaspoon, chopped (FOR MUSHROOM-AND-OLIVE RELISH:) | |
| Salt | 1/4 Teaspoon (FOR MUSHROOM-AND-OLIVE RELISH:) | |
| Pepper | 3/4 Teaspoon (FOR MUSHROOM-AND-OLIVE RELISH:) | |
| Oregano leaves | 1/2 Teaspoon, dried (FOR MUSHROOM-AND-OLIVE RELISH:) | |
| Basil leaves | 1/4 Teaspoon, dried (FOR MUSHROOM-AND-OLIVE RELISH:) | |
| Onion and juice - 2 tablespoons grated | ||
| Garlic | 1 Clove (5gm), pressed (FOR MUSHROOM-AND-OLIVE RELISH:) | |
| Pimiento-stuffed olives - 1/3 cup chopped | ||
| Sugar | 1 Teaspoon (FOR MUSHROOM-AND-OLIVE RELISH:) | |
| White-wine vinegar - 1/4 cup | ||
| Olives - 1 cup black pitted, drained | ||
| Cherry tomatoes | 1 Cup (16 tbs), washed (Salad oil - 1/4 cup) | |
| Cauliflower - 1/2 small head, cut in flowerets and sliced | ||
| Carrots - 2, pared, cut in 2-inch strips | ||
| Celery - 2 stalks, cut in 1-inch pieces (1 cup) | ||
| Green pepper - 1, cut in 2-inch strips | ||
| Pimientos - 1 jar (4 oz), drained, cut in strips | ||
| Green olives - 1 jar (3 oz) pitted, drained | ||
| Wine vinegar | 3/4 Cup (16 tbs) (FOR MIXED-VEGETABLE RELISH) | |
| Olive or salad oil - 1/2 cup | ||
| Sugar | 2 Tablespoon (FOR MIXED-VEGETABLE RELISH) | |
| Salt | 1 Teaspoon (FOR MIXED-VEGETABLE RELISH) | |
| Oregano leaves | 1/2 Teaspoon, dried (FOR MIXED-VEGETABLE RELISH) | |
| Pepper | 1/4 Teaspoon (FOR MIXED-VEGETABLE RELISH) | |
| Water | 1/4 Cup (16 tbs) (FOR MIXED-VEGETABLE RELISH) | |
Directions
GETTING READY
1) Prepare Mushroom-and-Olive Relish, Mixed-Vegetable Relish and Marinated Artichoke Hearts a day before making this dish.
2) To prepare marinated follow package directions to cook artichoke.
3) Drain well.
4) Transfer into a large shallow dish to cool completely.
5) Pour salad dressing over artichokes and toss.
6) Refrigerate overnight to chill.
7) To prepare Mushroom-and-Olive Relish wash and pat dry mushrooms. Trim the stems. Leave it intact.
8) In a large saucepan add mushrooms with 2 cups water.
9) Boil, decrease heat and simmer for 5 minutes.
10) Drain out from water.
11) Arrange in large, shallow baking dish.
12) In another bowl mix rest of ingredients except black olives and tomatoes. Mix well.
13) Pour it over mushrooms.
14) Cover and refrigerate, stirring gently in between for at least 12 hours.
15) Add black olives and cherry tomatoes.
16) To make Mixed Vegetable Relish, in a large skillet add all ingredients. Mix together.
17) Bring to boil stirring occasionally.
18) Decrease heat and simmer, covered for 5 minutes.
19) Chill well. Drain before serving.
SERVING
20) On a large chilled platter, arrange vegetables in rows and serve.
1) Prepare Mushroom-and-Olive Relish, Mixed-Vegetable Relish and Marinated Artichoke Hearts a day before making this dish.
2) To prepare marinated follow package directions to cook artichoke.
3) Drain well.
4) Transfer into a large shallow dish to cool completely.
5) Pour salad dressing over artichokes and toss.
6) Refrigerate overnight to chill.
7) To prepare Mushroom-and-Olive Relish wash and pat dry mushrooms. Trim the stems. Leave it intact.
8) In a large saucepan add mushrooms with 2 cups water.
9) Boil, decrease heat and simmer for 5 minutes.
10) Drain out from water.
11) Arrange in large, shallow baking dish.
12) In another bowl mix rest of ingredients except black olives and tomatoes. Mix well.
13) Pour it over mushrooms.
14) Cover and refrigerate, stirring gently in between for at least 12 hours.
15) Add black olives and cherry tomatoes.
16) To make Mixed Vegetable Relish, in a large skillet add all ingredients. Mix together.
17) Bring to boil stirring occasionally.
18) Decrease heat and simmer, covered for 5 minutes.
19) Chill well. Drain before serving.
SERVING
20) On a large chilled platter, arrange vegetables in rows and serve.
Chef
