Antipasto Platter
6 servings
30 minutes or fewer
On large serving platter, arrange carrots, celery, bell peppers and zucchini in clusters. Drizzle with a little dressing. Add olives, mozzarella, goat cheese if using, pepperoncini and roasted peppers to platter. Garnish with basil and serve, passing additional dressing separately.
- 3 medium carrots, cut into 3-inch-long sticks
- 2 large stalks celery, cut into 3-inch-long sticks
- 2 medium red bell peppers, cut into long thin strips
- 1 medium zucchini, cut lengthwise into eighths, then into 3-inch-long sticks
- Bottled low-fat balsamic vinaigrette, as needed
- ½ cup cured black and green olives
- 6 to 8 oz. fresh mozzarella cheese or soy mozzarella, thinly sliced (1 ½ to 2 cups)
- 4 oz. firm goat cheese, chilled and thinly sliced (optional)
- 1 cup drained jarred pepperoncini peppers
- 1 cup drained jarred roasted red and/or yellow peppers
- Sprigs fresh basil for garnish
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