Antipasti Platter

Name: Antipasti Platter
Ingredients: 2/3 cup white wine vinegar; 3 tablespoons sugar; 2 cloves garlic peeled and crushed; 3 bay leaves; 1 sprig fresh rosemary; 4 red peppers deseeded and chopped; 1 pound carrots peeled and cut into sticks; 3 zucchini chopped; 2 1/4 pounds button mushrooms; 1/4 cup olive oil; 3 1/2 ounces prosciutto sliced; 3 1/2 ounces salami; 4 ounces bread sticks; 5 ounces black olives; 5 ounces pickled chilies; fresh herbs for garnish; ciabatta bread to serve

17 ingredients

2 steps

Ingredients

2/3 cup white wine vinegar
3 tablespoons sugar
2 cloves garlic peeled and crushed
3 bay leaves
1 sprig fresh rosemary
4 red peppers deseeded and chopped
1 pound carrots peeled and cut into sticks
3 zucchini chopped
2 1/4 pounds button mushrooms
1/4 cup olive oil
3 1/2 ounces prosciutto sliced
3 1/2 ounces salami
4 ounces bread sticks
5 ounces black olives
5 ounces pickled chilies
fresh herbs for garnish
ciabatta bread to serve

Directions

1

Mix the vinegar with 1 cup water. Melt the sugar in a large frying pan until golden brown and caramelized. Add the vinegar water, garlic, bay leaves and rosemary. Add the peppers, carrots, zucchini and mushrooms in batches and cook until al dente, removing with a slotted spoon and setting aside. Stir the oil into the remaining sauce in the pan.
2

Arrange the vegetables on a platter and drizzle with the sauce. Add the prosciutto, salami, bread sticks, olives and chilies. Garnish with fresh herbs and serve with ciabatta.