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Autumn Vegetable Antipasto

Autumn Vegetable Antipasto

Yield: Serves 6

Serves 6

Ingredients

  • 1/2 cup Basil Vinegar
  • 1/2 cup olive oil
  • 1/4 cup fresh lemon juice
  • 1/4 cup water
  • 2 Tbsp sugar
  • 2 Tbsp fresh basil, chopped
  • 2 cup cauliflower florets
  • 2 cup broccoli florets
  • 2 red or green bell peppers (seeded, ribbed, thinly sliced)
  • 1 small fennel bulb (trimmed, cored, thinly sliced)
  • 1 cup (about 8) white boiling onions
  • 1 cup daikon (white radish), thinly sliced
  • 2 hot chiles, seeded and thinly sliced
  • Salt and pepper, to taste

Instructions

  1. Mix the vinegar, oil, lemon juice, water, sugar and basil in a large non-reactive saucepan. Add cauliflower, broccoli, peppers, fennel, onions, daikon, and chiles and cover. Bring to a boil.
  2. Reduce heat to medium-low and simmer for 5 minutes. Transfer to a large glass or stainless steel bowl and cool. Season with salt and pepper. Cover tightly and refrigerate overnight.
  3. To serve, remove vegetables from marinade with a slotted spoon and place on a lettuce-lined platter. Serve chilled. Store in fridge in a sealed container up to one week.
https://thymelyherbals.com/2015/08/autumn-vegetable-antipasto/