Recipe: Antipasto

I was a vegetarian for seventeen years. Yeah, I know- I busted the run right after Bean was born with a parmesan crusted chicken breast that still makes me drool thinking about it. Then last year I had my first steak. Oh lawsy, it was divine. But every once in a while I still get a hankering for some of my old veggie staples, and this is one of my favs.

Vegetable Antipasto


  • 1/4 cup red wine vinegar
  • 2 Tbsp fresh lemon juice
  • 1 Tbsp dijon mustard
  • 2 tsp kosher salt
  • 1 tsp fresh ground black pepper
  • 2-3 cloves of garlic, pressed
  • 1 Tbsp sugar
  • 1/3 cup extra virgin olive oil
  • 1/4 cup canola oil
  • fresh basil leaves, chopped


  • one eggplant, cubed or sliced
  • 1 pound mushrooms, sliced thick
  • 1 orange and/or yellow pepper, sliced into strips
  • 1 cup cauliflower or broccoli florets
  • 1 jar black or kalamata olives, drained
  • 1 can artichoke hearts packed in water, drained
  • 1 zucchini, sliced
  • ripe tomatoes, cut as you like
  • 1 small red onion, sliced thinly
  • cubed mozarella cheese

Prep all your veggies and steam them (except artichokes) in a basket over boiling water for two minutes. You want them just barely tender so the marinade can seep in and flavor them best. Set aside.

In a large bowl, combine all the marinade ingredients and whisk together until emulsified. Pour over the warm vegetables and toss. Add artichoke hearts. Cover and refrigerate overnight. The eggplant and mushrooms will sop in the marinade and change to an almost meaty texture. Serve on a platter with olives, cheese and cold cuts if you like.

7 thoughts on “Recipe: Antipasto

  1. Ooh, that sounds so good. I’ve been trying to find more tasty veggie recipes that I can prepare ahead of time and keep on hand for when I’m hungry. I fell in love with eggplant this summer so this is right up my alley.

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