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Veggie Antipasto

8 months ago

Cook : 00:30

Ingredients

This is an easy antipasto platter full of fresh veggies.

Herb Marinade
2/3cup (157 ml) red wine vinegar
1/3cup (78 ml) olive oil
3 diced scallions
1 teaspoon basil
1 teaspoon oregano
½ teaspoon black pepper, fresh ground
½ teaspoon minced garlic
2 tablespoons fresh cilantro

vegetables
8 ounces (225 g) mushrooms, sliced
6  ounces  (170  g)  artichoke  hearts,halved
1 cup (130 g) sliced carrot
1 cup (150 g) sliced red bell pepper
1 cup (100 g) sliced celery
8 ounces (225 g) cherry tomatoes
4 ounces (115 g) olives
16 ounces (455 g) chickpeas

This is an easy antipasto platter full of fresh veggies.  Herb Marinade 2/3cup (157 ml) red wine vinegar 1/3cup (78 ml) olive oil 3 diced scallions 1 teaspoon basil 1 teaspoon oregano ½ teaspoon black pepper, fresh ground ½ teaspoon minced garlic 2 tablespoons fresh cilantro  vegetables 8 ounces (225 g) mushrooms, sliced 6  ounces  (170  g)  artichoke  hearts,halved 1 cup (130 g) sliced carrot 1 cup (150 g) sliced red bell pepper 1 cup (100 g) sliced celery 8 ounces (225 g) cherry tomatoes 4 ounces (115 g) olives 16 ounces (455 g) chickpeas
Veggie Antipasto

Mix all marinade ingredients in saucepanand boil for 2 or 3 minutes. Cool for 10minutes  and  pour  over  vegetables  in  alarge bowl that has a tight-fitting cover.Refrigerate covered for at least 24 hours.Invert bowl several times during the 24-
hour  period  to  make  sure  that  allvegetables  absorb  flavor  from  themarinade.

Yield: 8 servings

Each  with:  158  g  water;  203  calories  (50%from fat, 10% from protein, 40% from carb); 5 gprotein;  12  g  total  fat;  2  g  saturated  fat;  8  gmonounsaturated fat; 2 g polyunsaturated fat; 21g carb; 6 g fiber; 2 g sugar; 105 mg phosphorus;55 mg calcium; 2 mg iron; 330 mg sodium; 445mg potassium; 3658 IU vitamin A; 0 mg vitaminE; 35 mg vitamin C; 0 mg cholesterol