Antipasto Platter

Want to help your family and friends to be healthier this Christmas?

Then encourage them to eat more vegetables…

Now that should be quite easy when you present them with a platter like this one…

Years ago when I had my cafe, antipasto platters similar to this were one of the most popular items ordered at Christmas time.

Now they do take time to prepare, but at the same time are actually quite straight-forward to pull together.

Many of the items can be prepared or bought days ahead – see below for more details

Then when your guests arrive, simply arrange on a lovely large platter and lap up all the ‘oohs and aaaahs’ that you receive when you present it!!

Here is how it is done…

From the Deli (or shelves at the supermarket)

• Baby capsicums filled with fetta
• Semi-dried tomatoes
• Roasted capsicum
• Olives
• Dip – hommus, tzatziki or other (of course you can make this if you have time)

Grilled Eggplant

• 1 medium eggplant
• 1 tablespoon extra virgin olive oil
• salt and pepper

Directions:

1. Slice eggplant thinly – I used a mandolin for this.
2. Arrange in a colander, sprinkle with salt and set aside for 30 minutes
3. Rinse eggplant well and pat dry on kitchen paper towel
4. Place in a bowl, drizzle with olive oil and pepper
5. Toss around to coat eggplant
6. Heat a grill pan over medium heat
7. Cook eggplant for 3-4 minutes on either side, until browned as per photos below

Grilled Zucchini

• 1 medium zucchini
• 1 tablespoon extra virgin olive oil
• salt and pepper

Directions:

1. Slice zucchini thinly – I used a mandolin for this.
2. Place in a bowl, drizzle with olive oil and add a little salt and pepper
3. Toss around to coat zucchini
4. Heat a grill pan over medium heat
5. Cook zucchini for 3-4 minutes on either side, until browned as per photos below

Grilled Asparagus

• 1 bunch asparagus
• 1 tablespoon extra virgin olive oil
• salt and pepper

Directions:

1. Break woody ends off asparagus
2. Place in a bowl, drizzle with olive oil and add a little salt and pepper
3. Toss around to coat asparagus
4. Heat a grill pan over medium heat
5. Cook asparagus for 3-4 minutes on either side, until browned as per photos below

Grilled Mushrooms

• 5-6 medium sized mushrooms (I used Swiss brown mushrooms)
• 1 tablespoon extra virgin olive oil
• salt and pepper

Directions:

1. Slice mushrooms
2. Place in a bowl, drizzle with olive oil and add a little salt and pepper
3. Toss around to coat mushrooms
4. Heat a grill pan over medium heat
5. Cook mushrooms for 2-3 minutes on either side, until browned as per photos below

Extra Items

Roasted Pumpkin

Toss in a little balsamic vinegar and sesame oil when cooked.

Vegetable Fritters

Follow this recipe for zucchini fritters.  You can replace zucchini with sweet potato, pumpkin or any other vegetable you like.

Risotto Balls

Roll balls of cold risotto in breadcrumbs to coat.  Pan fry in a small amount of extra virgin olive oil until golden brown on both sides.

Pita Bread or Wholegrain Barley Wraps

These are to serve with dip and can be topped with any of the items from the platter.  Toast cut pita bread in the oven.  Alternatively warm barley wraps in a frying pan for a few minutes on either side. Slice into wedges to serve.

Note:  it is too difficult to do a nutritional analysis on this platter, so just enjoy 🙂

Happy Christmas!