- Recipes Home
- Interest Groups
Vegetable Antipasto Recipe
|Cauliflower flowerets||2 Cup (32 tbs)|
|Chopped zucchini||1 1⁄2 Cup (24 tbs) (In Bite-Sized Cubes)|
|Diced eggplant||1 1⁄2 Cup (24 tbs) (In Bite-Sized Cubes)|
|Carrots||1 Cup (16 tbs), thinly sliced on the diagonal|
|Celery||1 Cup (16 tbs), thinly sliced on the diagonal|
|Olive salad||9 3⁄4 Ounce (1 Jar Progresso, Olive Condit)|
|Sweet fried peppers||6 Ounce (1 Jar Progresso)|
|Crushed red pepper||1⁄4 Teaspoon|
|Water||2⁄3 Cup (10.67 tbs)|
|Wine vinegar||2⁄3 Cup (10.67 tbs) (Progresso)|
|Olive oil||2⁄3 Cup (10.67 tbs) (Progresso)|
Serving size: Complete recipe
Calories 2099 Calories from Fat 1657
% Daily Value*
Total Fat 192 g295.2%
Saturated Fat 20.2 g101.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 6399.6 mg266.7%
Total Carbohydrates 79 g26.3%
Dietary Fiber 19.8 g79.1%
Sugars 53.3 g
Protein 11 g22.1%
Vitamin A 459.8% Vitamin C 460.1%
Calcium 20.2% Iron 25.4%
*Based on a 2000 Calorie diet
Add sugar, crushed red pepper, water, wine vinegar, and olive oil.
Simmer, cover, until cauliflower is barely tender, 4 to 6 minutes, basting occasionally with pan liquid.
Uncover and cool to room temperature, occasionally basting and tossing gently.
Cover and refrigerate overnight.
Drain before serving.