Special Garden Antipasto Recipe

Prepare vegetables

Wash and trim cauliflower, carrots, bell pepper, zucchini and red onion. Cut cauliflower into small florets, slice carrots into coins (or leave baby carrots whole), slice red bell pepper and zucchini into 1/4-inch strips, and thinly slice the red onion. Place all prepared vegetables and the smashed garlic cloves into a large heatproof bowl or jar.

Make pickling brine

In a small saucepan combine 1 cup water, 1 cup white wine vinegar, 1 tablespoon granulated sugar and 1 1/2 teaspoons kosher salt. Add the whole peppercorns, dried oregano and bay leaf. Bring to a gentle simmer over medium heat and stir until sugar and salt dissolve, about 2–3 minutes. Remove from heat.

Pour the hot brine over the prepared vegetables so they are fully submerged. Allow the mixture to cool to room temperature, then cover and refrigerate at least 4 hours, preferably overnight, to develop flavor. These pickled vegetables will keep refrigerated up to 2 weeks.

Blanch mushrooms (optional)

If using raw mushrooms and you prefer a slightly tender texture, bring a small pot of salted water to a simmer and blanch the halved mushrooms for 1 minute. Drain and pat dry. Alternatively, use raw mushrooms for a firmer bite.

Combine marinade

In a bowl whisk together 1/2 cup extra-virgin olive oil, 2 tablespoons lemon juice, 1 tablespoon red wine vinegar, minced thyme, minced rosemary, crushed red pepper flakes, 1/2 teaspoon black pepper and 1/2 teaspoon kosher salt.

Add the olives and prepared mushrooms to the bowl and toss to coat. Transfer to a sealable container, cover, and refrigerate for at least 2 hours (or overnight) so flavors meld. Bring to near room temperature before serving.

Prepare vegetables

Slice the eggplant into 1/2-inch slices or strips. Halve and seed the red bell pepper. Halve the zucchini lengthwise and trim the asparagus. Pat vegetables dry to ensure good browning.

Season and grill

Brush both sides of the eggplant, bell pepper, zucchini and asparagus with about 2 tablespoons olive oil and season with 3/4 teaspoon coarse sea salt and 1/2 teaspoon freshly ground black pepper. Preheat a grill or grill pan to medium-high heat. Grill eggplant and zucchini 3–4 minutes per side until tender and charred in spots, grill bell pepper 4–5 minutes per side until skin soft and charred, and grill asparagus 2–3 minutes, turning so they get light char marks. Transfer grilled vegetables to a plate and let cool slightly.

Once cool enough to handle, slice grilled bell pepper into strips and cut eggplant and zucchini into bite-size pieces. If any vegetables are large, cut into 1–2 inch pieces for easy serving.

Make vinaigrette

In a small bowl whisk together 1/4 cup extra-virgin olive oil, 2 tablespoons sherry vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon freshly ground black pepper and 1/2 teaspoon honey. Stir in minced basil, parsley and oregano (or thyme) and the optional lemon zest.

Taste and adjust seasoning. Reserve a little vinaigrette to drizzle over the assembled antipasto platter and toss a portion with the grilled vegetables if you prefer them lightly dressed.

Arrange antipasto

On a large serving platter or board, arrange bowls or sections with the pickled vegetables, marinated olives and mushrooms, and the grilled vegetables. Add fresh mozzarella pearls or torn burrata in a small bowl if using, and scatter toasted bread or crostini alongside.

Drizzle the reserved herb vinaigrette lightly over the grilled vegetables and mozzarella. Sprinkle crushed toasted almonds or pine nuts over the platter and finish with fresh basil leaves and an extra drizzle of olive oil if desired.

Serve at room temperature. Provide small forks or toothpicks for easy picking. Leftovers keep refrigerated in separate airtight containers up to 4 days (pickles last longer).