Mediterranean antipasto

6 servings

Ingredients

Quantity Ingredient
½ small Head cauliflower, cut into florets
2 mediums Carrots, sliced 1/4\" thick
2 ounces Green beans, ends trimmed
2 ounces Yellow wax beans, ends trimmed
1 small Zucchini, sliced 1/4\" thick
1 small Yellow squash, sliced 1/4\" thick
4 ounces Medium button mushrooms
1 small Red bell pepper, sliced
6 ounces Feta cheese, cut into cubes
¼ cup Kalamata or ripe olives
⅓ cup Olive oil
2 tablespoons Red wine vinegar
2 Garlic cloves, minced
1 tablespoon Minced fresh oregano OR
1 teaspoon Dried oregano
1 teaspoon Fennel seeds, crushed
½ teaspoon Mustard seed
Salt to taste
Pepper to taste
Curly endive/lettuce leaves

Directions

Place cauliflower florets, carrots, green beans and wax beans in a 1-quart casserole; cover with lid or vented plastic wrap. Stirring midway through cooking, microwave on high 4 minutes, or until vegetables are crisp-tender. Plunge into cold water to cool.

Place cooked vegetables with zucchini, yellow squash, mushrooms, bell pepper, cheese and olives in a 1-gallon zip-locking storage bag.

Combine oil, vinegar, garlic, oregano, fennel seed, mustard seed, salt and pepper; pour over vegetables and cheese in bag. Seal and shake to coat vegetables with marinade.

Refrigerate 8 hours or overnight, shaking bag every 2-3 hours. Drain well. Arrange endive on serving platter; arrange vegetables and cheese on top.

Nutrient data per serving: 240 calories; 6 grams protein; 19 grams fat (71% total calories); 10 grams carbohydrates; 3 grams dietary fiber; 25 milligrams cholesterol; 559 milligrams sodium.

Submitted By MICHAEL ORCHEKOWSKI On 08-07-95

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