Vegan Antipasti

[Guest guest]

I saw this at the Food Network site and thought I would

pass it on:

 

 

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VEGAN ANTIPASTI

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Chamberlins, Orlando

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Dressing:

1/4 cup red wine vinegar

1 tablespoon fresh basil, chopped

1 tablespoon garlic, minced

2 teaspoons fresh oregano, chopped

Spike seasoning, to taste

Freshly ground black pepper, to taste

1/4 cup olive oil

Marinade:

1/4 cup olive oil

1/4 cup balsamic vinegar

1 tablespoon garlic, minced

1 tablespoon fresh basil, chopped

1 teaspoon sea salt

1 teaspoon pepper

Salad:

2 portobello mushrooms, peeled, bottom part of stem

removed

1 pound tofu, firm, sliced into 1/2-inch pieces

1 large red bell pepper, seeded and cut into 1 " cubes

1 large yellow bell pepper, seeded and cut into 1 " cubes

1 large green bell pepper, seeded and cut into 1 " cubes

1 bunch asparagus, cut into 1 " pieces

1 large red onion, peeled and cut into 1 " cubes

15 slices veggie pepperoni, halved

1/4 cup black olives, pitted and cut in half

1/4 cup pepperoncini, seeded and cut in half

1/2 cup sun-dried tomatoes, soaked in warm water and

halved

1 tablespoon capers, whole

1 tablespoon garlic, minced

2 tablespoons fresh basil, chiffonade

1/2 tablespoon fresh oregano, chopped

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For the dressing: Place vinegar in a bowl. Add oil

slowly while whisking, then season to taste.

 

For the marinade: whisk together olive oil, balsamic

vinegar, garlic, basil, sea salt and pepper. Marinate the

mushrooms and tofu for 5 minutes. Grill the

mushrooms, then cut them in quarters. Grill the tofu,

then cut into 1-inch pieces.

 

To prepare the salad, place all the ingredients into a

mixing bowl. Pour dressing onto vegetables and stir

gently. Chill salad before serving. Yield: 6 servings

 

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RisaG