Antipasto Platter
By: Anonymous
Published: Wednesday, February 10, 2010 - 5:28pm

Ingredients




3 mediums carrots
cut into 3-inch-long sticks
2 lrgs celery stalk
cut into 3-inch-long sticks
2 mediums red bell peppers
cut into long thin strips
1 medium zucchini
cut lengthwise into eighths
then into 3-inch-long sticks
Bottled low-fat balsamic vinaigrette, as needed
cup cured black and green olives
5 ounces fresh mozzarella cheese, up to 8
or soy mozzarella
thinly sliced, (1 1/2 to 2 cups)
4 ounces firm goat cheese
chilled and thinly sliced, (optional)
1 cup drained jarred pepperoncini peppers
1 cup drained jarred roasted peppers
red and/or yellow
1 sprg fresh basil for garnish

Preparation

1 Great for a casual family meal, this simple recipe also makes a terrific party platter. Just double or triple the ingredients as needed, 2 On large serving platter, arrange carrots, celery, bell peppers and zucchini in clusters. Drizzle with a little dressing. 3 Add olives, mozzarella, goat cheese if using, pepperoncini and roasted peppers to platter. Garnish with basil and serve, passing additional dressing separately.