Antipasti Platter
Serves: 5
Camila Dooley
1 January 1970
Based on User reviews:
52
Spice
48
Sweetness
45
Sourness
42
mins
Prep time (avg)
5.4
Difficulty
Ingredients:
1 tsp
Oregano (dried)1 cup
Sugar1 cup
Distilled White Vinegar1 cup
Water2 cloves
Garlic (minced)1 cup
Olive Oil1 tbsp
Parsley (chopped fresh)1 tsp
Dried Basil1 tsp
Red Pepper FlakeDirections:
1
Watch how to make this recipe
2
To make the Pickled Cauliflower and Carrots: Place the cauliflower, carrots, onion, and oregano in a shallow heat-proof glass or nonreactive bowl
3
Bring the sugar, salt, vinegar, and water to a boil in a small pot, stirring until the sugar and salt are dissolved
4
Pour the hot brine over the vegetables, stir to combine and cover with plastic wrap
5
Let the vegetables stand, stirring occasionally, 30 minutes
6
Serve at room temperature or place in the refrigerator and chill for 1 hour or up to 2 days
7
To make the Grilled Peppers: Preheat a grill, broiler or oven on high heat
8
Grill, broil or roast the peppers until the skin is black and blistered
9
Place in a small bowl and cover with plastic wrap
10
Let stand about 15 minutes, or until cool enough to handle, but still warm
11
Rub the skin off the peppers, then seed and cut into about 1-inch slices
12
Place in a jam jar or small container and season with salt and pepper
13
Add the garlic and pour in the olive oil until peppers are completely covered
14
Let stand about 30 minutes and serve at room temperature or place in the refrigerator for up to 2 weeks, keep covered with oil
15
To make the olives: Mix the olives, parsley, garlic, basil, oregano, lemon zest, red pepper flakes, and olive oil in a bowl and let the olives marinate for 30 minutes before serving