Antipasto Ventano Recipe
Serves 2-4. Platter of fresh marinated & roasted vegetables, cured meats & cheeses.
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Ingredients
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Marinated Vegetables
Cured Meats
Cheeses
Additional Garnishes
Method
Prepare Marinated Vegetables
- 1
Chop and Combine
Chop the bell peppers, zucchini, and eggplant into bite-sized pieces. In a large bowl, combine the chopped vegetables with cherry tomatoes.
- 2
- 3
Marinate Vegetables
Pour the marinade over the chopped vegetables, mix well to ensure all pieces are coated, and let them sit for at least 30 minutes to absorb the flavors.
- 4
Roast Vegetables
Preheat the oven to 400°F (200°C). Spread the marinated vegetables on a baking sheet and roast for 20-25 minutes until tender and slightly caramelized.
Prepare Cured Meats and Cheeses
- 5
Slice Cured Meats
Thinly slice the prosciutto, salami, and capicola. Arrange them on a platter.
- 6
Prepare Cheeses
Cut the fresh mozzarella into small pieces, and shave the Parmesan cheese. Crumble the Gorgonzola cheese. Arrange all cheeses alongside the cured meats on the platter.
Assemble the Antipasto Platter
- 7
Combine Everything
On a large serving platter, arrange the roasted marinated vegetables, sliced cured meats, and assorted cheeses.
- 8
Garnish and Serve
Add fresh basil leaves, sprinkle the olives over the platter, and serve with crusty bread or breadsticks on the side.