Antipasto Platter

Vegetarian Times Issue: August 1, 1999 p.22

Directions

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.

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6 servings

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
1/2 cup cured black and green olives
6 to 8 oz. fresh mozzarella cheese or soy mozzarella, thinly sliced (1 1/2 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

Per serving:

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