Marinated Roasted Vegetable Antipasto Recipes

Steps:

• Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Steps:

• Preheat oven to 500°F
• Arrange vegetables on a baking sheet and brush both sides.
• Season with salt and pepper.
• Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
• When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
• Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
• Add some of the fresh herbs, and then some olives.
• Sprinkle a little vinegar on top and season with salt and pepper to taste.
• Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
• Cover with plastic wrap and let chill at least 4 hours or overnight.
• Release pan and use the parchment to carefully slide onto a serving platter.

Steps:

• Bring a large pot of salted water to a boil. Have a large ice bath ready.
• Add the broccoli, cauliflower and artichokes to the boiling water and cook until crisp tender, 2 to 3 minutes. Drain and transfer to the ice bath to stop the cooking. Drain the vegetables and pat dry with paper towels.
• Whisk together the olive oil, vinegar, garlic and 3/4 teaspoon salt in a large bowl. Add the broccoli, cauliflower, artichokes, olives, capers, oregano and cherry peppers and toss to coat. Cover and refrigerate at least 2 hours and up to overnight. Serve cold or at room temperature.

Steps:

• Bring a large pot of lightly salted water to a boil. Add mushrooms and cook until softened, about 10 minutes. Drain and set aside to cool.
• Combine olive oil, white wine vinegar, red onion, oregano, thyme, garlic, salt, and pepper in a large jar with a lid. Close jar and shake well. Add cooked mushrooms and refrigerate at least 5 hours. Remove from refrigerator 10 minutes prior to serving.

Steps:

• Combine marinade ingredients.
• Marinade vegetables in container overnight.
• Place green leaf or other decorative lettuce leaves on large platter. Arrange vegetables, meats, and cheeses decoratively over lettuce leaves.

Steps:

• Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
• Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
• Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
• Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
• In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
• To serve, drain vegetables, discarding marinade; arrange on serving platter.

Steps:

• Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

Steps:

• Blend all ingredients except for the vegetables in a large mixing bowl to make the marinade. Pour in the vegetables and stir them around so that they get initially coated with marinade.
• Marinate the vegetables in the refrigerator for about 2 hours, stirring once or twice.
• Place the vegetables, with all the marinade, in an 9" x 13" (or larger) casserole dish, cover with aluminum foil, and bake on the middle rack in a pre-heated oven at 375-degrees F. for 45 minutes.
• Serve hot.
• TIP: Sometimes the potatoes and carrots I use in this recipe are a little flaccid -- so, to fix that problem, all I do is soak them in really cold water (after they're peeled) for about 2 hours before marinating and they crisp right up!

Steps:

• Steam all vegetables until potatoes are tender, about 8 minutes.
• Transfer to large bowl.
• Meanwhile, bring remaining ingredients to boil in medium saucepan, whisking until salt dissolves.
• Pour over vegetables.
• Let marinate at least 15 minutes, tossing occasionally.
• Serve warm or at room temperature.