Antipasto Platter

Antipasto Platter

  3 large red, yellow or orange bell peppers, halved and seeded
  1 clove garlic, thinly sliced
  1/4 cup Extra Virgin Olive Oil

  1/4 cup Extra Virgin Olive Oil
  1 small carrot, finely chopped
  1 small onion, finely chopped
  3 cloves garlic, finely chopped
  2 lbs. small white mushrooms
  2 Tbsp. white wine vinegar
  4 sprigs fresh thyme and/or oregano
  2 bay leaves
  1/2 tsp. salt
  1/4 tsp. ground black pepper

For Roasted Red Peppers: Grill or broil peppers until skin is charred. Place peppers in paper bag; let cool about 20 minutes. Remove from bag and gently peel off skin. Cut peppers into thick slices. In small bowl, toss peppers, garlic and Olive Oil. Lightly drain before serving.

For Marinated Mushrooms: In 12-inch nonstick skillet, heat Olive Oil over medium-high heat and cook carrot and onion, stirring occasionally, 3 minutes. Add garlic and cook 30 seconds. Add mushrooms and cook, stirring occasionally, 3 minutes or until lightly golden. Turn into large bowl and stir in remaining ingredients. Cover and refrigerate until ready to serve. To serve, remove bay leaves.

On platter, arrange roasted peppers and mushrooms and, if desired, assorted olives.

From: Bertolli []
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