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Antipasto Platter Recipe - Vegetarian Times

Antipasto Platter

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Antipasto Platter
  • 6Servings

Ingredients

  • 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
  • 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

Preparation

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.

Nutrition Information

  • Calories: 217
  • Carbohydrate Content: 12 g
  • Cholesterol Content: 15 mg
  • Fat Content: 15 g
  • Fiber Content: 2 g
  • Protein Content: 9 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 441 mg