Antipasto For Dinner

Name: Antipasto For Dinner
Ingredients: 1/2 cup olive oil; 2 tablespoons rice vinegar; 2 tablespoons red wine vinegar; 1 tablespoon mixed Italian herbs; 1 teaspoon dried oregano; 1/2 teaspoon dry mustard; 1/2 teaspoon dried basil; 1/2 teaspoon paprika; 1/4 teaspoon pepper; 1 (16 ounce) can garbanzo beans, rinsed and drained; 1 slice onion; 1 -2 garlic clove, peeled and cut in half; 1 cup baby summer squash, trimmed (I used finger-sized zucchini and radish-sized pattypan); 1 cup tiny green beans, trimmed; 1 cup snap peas, trimmed; 1 cup baby carrots, cut in halves or quarters lengthwise unless very thin; 1 bunch asparagus, trimmed; 8 mushrooms, trimmed and cut into halves or quarters (I use crimini); 1 cup broccoli floret, cut into bite-sized pieces; 1 bell pepper, roasted (see instructions); 8 ounces lowfat mozzarella cheese, cut into bite-sized cubes; 12 olives (I use pitted kalamata olives); 1 (6 ounce) can albacore tuna in water, drained; 4 cups baby greens

24 ingredients

9 steps

Ingredients

1/2 cup olive oil
2 tablespoons rice vinegar
2 tablespoons red wine vinegar
1 tablespoon mixed Italian herbs
1 teaspoon dried oregano
1/2 teaspoon dry mustard
1/2 teaspoon dried basil
1/2 teaspoon paprika
1/4 teaspoon pepper
1 (16 ounce) can garbanzo beans, rinsed and drained
1 slice onion
1 -2 garlic clove, peeled and cut in half
1 cup baby summer squash, trimmed (I used finger-sized zucchini and radish-sized pattypan)
1 cup tiny green beans, trimmed
1 cup snap peas, trimmed
1 cup baby carrots, cut in halves or quarters lengthwise unless very thin
1 bunch asparagus, trimmed
8 mushrooms, trimmed and cut into halves or quarters (I use crimini)
1 cup broccoli floret, cut into bite-sized pieces
1 bell pepper, roasted (see instructions)
8 ounces lowfat mozzarella cheese, cut into bite-sized cubes
12 olives (I use pitted kalamata olives)
1 (6 ounce) can albacore tuna in water, drained
4 cups baby greens

Directions

1

Mix together first nine ingredients (oil, vinegars, and seasonings).
2

Place garbonzo beans into a bowl, top with onion slice and garlic cloves, and pour 2 tbsp dressing over the top. Refrigerate for 1-4 hours.
3

Prepare vegetables and steam each until crisp-tender. Rinse under cold water, drain, and set each aside.
4

To roast bell pepper, cut into halves, remove seeds and membranes, and place cut side down on a foil-covered baking sheet. Broil pepper until skin blackens and blisters. Remove from broiler and immediately wrap each half in wetted paper towels. Place pepper halves in a paper bag, fold top down, and set aside for 5 minutes. Remove pepper halves from bad, unwrap, and remove skin. Rinse under cold water, cut into strips, and set aside.
5

Remove onion and garlic from garbonzos. Drain marinade and reserve.
6

Place greens on a large platter or in a large, shallow bowl (such as a large pasta serving bowl).
7

Arrange vegetables, cheese, olives, and tuna attractively over bed of greens.
8

Combine reserved marinade and dressing; pour over antipasto.
9

Serve room temperature.