Antipasto Platter

Ingredients

  • 1/4 cup plus 3 tablespoons olive oil
  • 6 bell peppers (any color), halved lengthwise, stems, membranes and seeds removed
  • 1 1/2 pounds eggplant, sliced in 1/4-inch-thick rounds
  • 3 small zucchini (about 1 pound), ends trimmed, cut diagonally in 1/4-inch-thick slices
  • 1 pound mushrooms, wiped clean and sliced
  • 1/3 cup balsamic vinegar
  • 2 tablespoons fresh lemon juice
  • 1/2 cup loosely packed fresh mint, coarsely chopped  (2 tablespoons)
  • 1/2 cup loosely packed basil, coarsely chopped (2 tablespoons)
  • 1 teaspoon salt
  • 1/2 teaspoon coarsely ground pepper
  • 8 cups loosely packed mixed salad greens
  • 1 jar (6 1/2 ounces) oil-cured olives

Description

Antipasto Platter - The Huffington Post

Kitchen Daily Favicon Kitchen Daily
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