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Marinated Vegetable Antipasto Recipe

Italian · Appetizer · 30 min total

A colorful and tangy Italian antipasto featuring a medley of fresh vegetables marinated in a zesty herb vinaigrette, perfect for serving as an appetizer or side dish.

Ingredients

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1/4-inch rounds
• 1 yellow squash, sliced into 1/4-inch rounds
• 1 cup cherry tomatoes, halved
• 1/2 cup pitted Kalamata olives
• 1/4 cup capers, drained
• 1/3 cup extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons chopped fresh parsley

Instructions

1. Bring a large pot of salted water to a boil. Add bell peppers, zucchini, and yellow squash; blanch for 2 minutes. Drain and immediately transfer to a bowl of ice water to stop cooking. Drain well.
2. In a large bowl, combine the blanched vegetables, cherry tomatoes, olives, and capers.
3. In a small bowl, whisk together olive oil, red wine vinegar, garlic, oregano, salt, and pepper until emulsified.
4. Pour the dressing over the vegetables and toss gently to coat. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
5. Before serving, sprinkle with fresh parsley and toss again. Serve chilled or at room temperature.

Tips

• For added flavor, marinate overnight.
• Serve with crusty bread or alongside grilled meats.
• Store in an airtight container in the refrigerator for up to 5 days.

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