Chunky Vegetable Antipasto Recipe

Chunky Vegetable Antipasto Recipe

2-hour recipe Serves 8
A tantalizing appetizer and dip. Packed with tangy pickled vegetables this vegetable antipasto is best enjoyed spooned over crackers, tossed in salads, and served with grilled meats. (You can also add it to pasta and sauces, or use on bruschetta and pizza.)
2-hour recipe Serves 8


Prep: 20-minute | Cook: 40-minute
  • 1

    Position rack in centre of oven, then preheat broiler to high.

  • 2

    Rub 1 tbsp margarine over both sides of eggplant slices, then arrange on a baking sheet. Broil until lightly browned, about 3 to 4 minutes per side. Transfer to a cutting board and cut into small cubes.

  • 3

    Heat a large saucepan over medium. Add remaining 1 tbsp margarine, then onions and garlic. Cook, stirring occasionally, until softened, about 2 minutes. Add eggplant, bell pepper and celery. Cook, stirring occasionally, until vegetables are very tender, about 15 minutes.

  • 4

    Stir in tomatoes, zucchini, vinegar, sugar and dried basil. Reduce heat to medium-low. Simmer, uncovered, stirring often, until mixture thickens, about 20 minutes. Set aside to cool completely, about 1 hour. Stir in parsley, then serve with crostini.

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Last updated: February 8th, 2021

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