Antipasto Di Verdure Recipe
a trio of dishes featuring seasonal vegetables; changes made frequently, please call for information about current assortment. can be made gluten-free or vegetarian upon request.
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Ingredients
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Vegetables
Method
Preparation
- 1
Prepare the Vegetables
Wash and chop the bell peppers, zucchini, and eggplant into bite-sized pieces. Halve the cherry tomatoes and drain the artichoke hearts.
- 2
Sauté the Vegetables
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the chopped vegetables (bell peppers, zucchini, eggplant) and sauté for about 5-7 minutes until they are tender.
- 3
Add Cherry Tomatoes and Artichokes
Stir in the cherry tomatoes and artichoke hearts, cooking for an additional 3-5 minutes until the tomatoes are slightly softened.
- 4
Season the Mixture
Remove the skillet from heat and add the remaining olive oil, balsamic vinegar, salt, and black pepper to taste. Toss in the fresh basil leaves.
- 5
Serve
Transfer the antipasto to a serving platter. Add olives on the side and serve warm or at room temperature.
