Antipasto

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* Exported from MasterCook *

 

Antipasto

 

Recipe By : Vegetarian Celebrations, by Nava Atlas, page 185

Serving Size : 8 Preparation Time :0:00

Categories : Appetizers And Snacks Vegetables

 

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups cauliflower

cut into bite-sized pieces

2 large celery stalks -- trimmed

cut in half lengthwise

then into 2-inch lengths

2 medium sweet red bell peppers

cut into long julienne strips

1 medium zucchini -- about 1/2 pound

quartered lengthwise

then cut into approximately 1 1/2-inch

pieces

Nutty Vinaigrette or Basic Vinaigrette

(see separate recipes)

1/2 cup cured black olive.

1/2 pound creamy goat cheese -- chilled

and cut into 1/2-inch dice

curly parsley for garnish

 

8 to 10 servings

 

Steam the cauliflower until just crisp-tender. Rinse under cold running

water until cool. Drain well. Group the vegetables in a shallow container

and pour the vinaigrette over them. Let stand, covered, for several hours,

stirring occasionally to distribute the vinaigrette.

 

Before serving, drain excess vinaigrette from the vegetables. Arrange

attractively on a large platter along with the olives and cheeses and

garnish with parsley. Serve along with the Artichoke Pie (see separate

recipe) as a first course.

 

Calories: 131, Carbohydrate: 4 g, Total fat: 10 g, Cholesterol: 22 g,

Protein: 4 g, Sodium: 360 mg.

 

 

 

 

 

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