Antipasto Platter Recipe | Vegetarian Times Skip to main content

Antipasto Platter

Ingredients: 

Ingredients: 

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3 medium carrots, cut into 3-inch-long sticks
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2 large stalks celery, cut into 3-inch-long sticks
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2 medium red bell peppers, cut into long thin strips
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1 medium zucchini, cut lengthwise into eighths, then into 3-inch-long sticks
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½ cup cured black and green olives
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6 to 8 oz. fresh mozzarella cheese or soy mozzarella, thinly sliced (1 ½ to 2 cups)
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4 oz. firm goat cheese, chilled and thinly sliced (optional)
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1 cup drained jarred pepperoncini peppers
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1 cup drained jarred roasted red and/or yellow peppers

Instructions: 

  1. On large serving platter, arrange carrots, celery, bell peppers and zucchini in clusters. Drizzle with a little dressing.
  2. Add olives, mozzarella, goat cheese if using, pepperoncini and roasted peppers to platter. Garnish with basil and serve, passing additional dressing separately.

Nutrition Information: 

Calories: 
217
Protein: 
9 g
Total Fat: 
15 g
Saturated Fat: 
5 g
Carbohydrates: 
12 g
Cholesterol: 
15 mg
Sodium: 
441 mg
Fiber: 
2 g
Sugar: 
g
Yield: 
6 servings