Marinated Antipasto Platter
Transform your table into a Mediterranean feast with this vibrant Marinated Antipasto Platter, a perfect showcase of grilled vegetables, savory cured meats, creamy mozzarella, and briny olives. This recipe combines smoky, charred bell peppers, zucchini, and eggplant marinated in a zesty blend of olive oil, red wine vinegar, garlic, and oregano for a burst of flavor in every bite. Completed with marinated artichoke hearts, crisp Italian grissini, and a garnish of fresh basil, this platter is both visually stunning and delightfully versatile. Ideal for parties, gatherings, or an effortless starter, this antipasto platter is an elegant yet easy-to-make dish that comes together in just 45 minutes. Serve it at room temperature to let the bold flavors shine!
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Recipe Information
Ingredients
- 2 whole red bell peppers
- 2 whole yellow bell peppers
- 1 large zucchini
- 1 medium eggplant
- 1 cup olive oil
- 1 tablespoon red wine vinegar
- 2 cloves garlic
- 1 teaspoon dried oregano
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup assorted olives
- 1 cup marinated artichoke hearts
- 4 slices prosciutto
- 4 slices salami
- 8 pieces fresh mozzarella balls
- 12 pieces grissini (Italian breadsticks)
- 0.25 cup fresh basil leaves
Instructions
Preheat the grill or a grill pan over medium-high heat.
Slice the red and yellow bell peppers in half, removing the seeds and stems.
Cut the zucchini and eggplant into 1/4-inch-thick slices.
Lightly brush the bell peppers, zucchini, and eggplant with olive oil and season with a pinch of salt and pepper.
Grill the vegetables for 3-4 minutes per side, or until tender and lightly charred. Set aside to cool.
In a small bowl, whisk together 1/2 cup olive oil, red wine vinegar, minced garlic, dried oregano, salt, and pepper to create the marinade.
Once the grilled vegetables have cooled, toss them in the marinade and let them sit for at least 20 minutes to absorb the flavors.
Arrange the marinated vegetables as the base of the antipasto platter.
Add the assorted olives, marinated artichoke hearts, prosciutto, salami, and fresh mozzarella balls to the platter in separate sections.
Tuck in grissini (Italian breadsticks) for texture and crunch.
Garnish the platter with fresh basil leaves for added color and aroma.
Serve the antipasto platter at room temperature with extra olive oil and vinegar on the side, if desired.
Nutrition Facts
Calories |
648 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.1 g | 69% | |
| Saturated Fat | 11.6 g | 58% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 30 mg | 10% | |
| Sodium | 1153 mg | 50% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 9.0 g | 32% | |
| Total Sugars | 11.2 g | ||
| Protein | 14.2 g | 28% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 263 mg | 20% | |
| Iron | 2.6 mg | 14% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
