Festive Antipasto platter, easy plate for all those functions ! Includes a spicy carrot dip :)
This platter means you can nibble all night without breaking a sweat ! You could bother to chargrill all your vegetables, but it takes too much time for me, oven baked is best, just lay on trays and put them all in together and done !
The dip is a spicy carrot number. You can also use any of the other Opti Cook dips (just search dip in the search bar) or any other intensive friendly dip ! or a jar of salsa if you are time poor.
Enjoy ! Joni ???
Festive antipasto platter
2015-11-13 22:05:37
Serves 10
A quick oven baked platter of roasted vegetables, along with a dip or three. Great to take to any function this festive season.
Ingredients
- 1 eggplant
- 1 zucchini
- 2 capsicums (red, yellow or green)
- 1 bunch asparagus
- 2 cups of cherry tomatoes, mixed colours if possible
- 1 jar artichokes in brine, no sugar
- 5 garlic cloves, unpeeled
- Mixed fresh herbs (or Gourmet Garden Italian herb tube)
- 3 bay leaves
- 1/4 cup balsamic vinegar
- Olive oil spray
- Salt and black pepper
Instructions
- Heat oven to 180°C. Slice the eggplant and zucchini length wise. Cut capsicums into quarters. Trim asparagus ends. Cut cherry tomatoes in half. Drain the jar of artichokes, but do not cook these, leave aside.
- Place all the cut up vegetables on oven trays. You may need to do this in shifts. Keep the tomatoes separate, the others can be mixed together. Spread all the seasoning in between the vegetables (bay leaves, garlic cloves, balsamic vinegar, mixed fresh herbs). Spray all vegetables with olive oil.
- Roast for approximately 15 - 25 minutes until well cooked. Carefully flip them over if need be during the cooking time.
- Take out of the oven, let cool and place in containers ready for your platter.
- When ready, set the platter out including the jar of artichokes. Season with salt and pepper and a spray of olive oil. Serve at room temperature. You can serve with dips, such as the spicy carrot one below, the Opti Cook Trio of Dips and/ or Opti Cook. cauliflower hommus. I place some biscuits or bread on the side for others to eat as well.
Notes
- Can be made a few days before. Keep in fridge in sealed containers.
Opti Cook https://opticook.org/
Spicy carrot dip
2015-11-13 22:16:10
Serves 5
A nice chunky dip, super easy to make a very tasty.
Ingredients
- 3 medium carrots, cut into chunks
- 1 clove garlic, peeled
- Half a lemon, juiced
- 1 tsp olive oil
- 1/2 tsp cumin
- 1/2 tsp ground coriander
- 1/2 tsp paprika
- Salt & black pepper
Instructions
- Steam the carrots until soft. Drain and blend with everything else. You can either do it smooth or chunky, I prefer smooth. Refrigerate until cold. Serve with the antipasto platter. Add more lemon juice, salt and black pepper to the bowl on top of the dip when serving.
Opti Cook https://opticook.org/
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