Vegetarian Antipasto platter brings some of my favorite veggies together to create a dish that is lovely to look at and yummy to eat. If you were wondering, the meaning of the work antipasto is anti (before) and pasto (meal). Antipasto is a dish that is served before the meal or before all other dishes. I was wondering what the meaning was, so I looked it up and thought you might be interested as well.
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What do I need for Vegetarian Antipasto?
Vegetarian Antipasto spotlights all of your favorite Italian vegetables. However, if you aren’t Italian, you can include other vegetables like sugar pod peas, broccoli, or cauliflower pieces.
A word about the roasted red peppers: at the end of the pepper growing season, I preserve the red bell peppers by roasting and then freezing them. When I freeze the roasted peppers, I lay them in a single layer. Once the roasted pepper pieces are frozen, I package them in ziplock bags. When I have a recipe that needs roasted red peppers, I can take out as many peppers as I need and chop or slice them for the recipe. This Vegetarian Antipasto uses sliced frozen roasted red peppers. The frozen roasted peppers thaw quickly and are thawed when the Antipasto is served.
Traditional Antipasto consists of a selection of cured meat slices. The pine nuts, mozzarella cheese, or great northern beans add protein to the Antipasto – keeping it vegetarian.
How Do I Make Antipasto?
This delicious Vegetarian Antipasto is quick, simple, and easy to make.
- Start by cooking the beans or sugar pod peas until slightly soft but still a little crunchy. Cool and set aside.
- Roast the red peppers and slice them into thin pieces.
- Prep the raw veggies by cutting them into bite-size pieces,
- Drain the olives.
- Make it Vegan and substitute some cooked Great Northern Beans for the mozzarella cheese.
Arrange the vegetables, pine nuts, and mozzarella cheese in a large shallow Serving Bowl.
My Simple is Smart Tip (SIS): There is no need to make a dressing for your antipasto. Use the liquid from the marinated artichokes as a dressing for the antipasto. Mince some fresh parsley and basil and sprinkle it on top to garnish for extra flavor. Serve this salad with some Vegetarian Lasagna and a loaf of sliced crusty Artisan Baguette.
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- 1 A large shallow dish for serving.
- 1 A baking sheet for roasting the red peppers
- 1 cup string beans or sugar pod peas (100g)
- ½ cup pinenuts (75g)
- 1 cup roasted red peppers (100g) One large or 2 medium fresh red peppers
- 1 cup chopped seeded cucumbers(100g)
- 1½ cups black or Kalamate olives (100g)
- 1 cup grape tomatoes (130g)
- 1 cup small mozzarella balls (130g)
- 1 cup sliced or chopped yellow bell pepper
- 12 ounces marinated artichoke hearts
- 2 tbsp. marinade from the artichoke hearts
- 1 tbsp. red wine vinegar
- 2 tbsp. fresh chopped fresh basil
- 1 tbsp. minced fresh Italian Parsley
- Roast the Red Peppers, peel and remove the seeds. Slice into thin slices.
- Cook the green beans or sugar pod peas until al-dente.
- Arrange All of the ingredients in a large flat serving bowl or on a serving platter.
- Drizzle the artichoke marinade over the vegetables.
- Drizzle the red wine vinegar over the vegetables. (optional) The artichoke marinade has vinegar in it.
- Garnish with the chopped basil and minced parsley.
- Serve and enjoy.
- Make it Vegan by substituting cooked Great Northern Beans for the Mozzarella.