Home Recipes Chunky Vegetable Antipasto

Chunky Vegetable Antipasto

Name: Chunky Vegetable Antipasto
Prep time: 00:20
Cook time: 00:40
Total time: 1:
Yield: 4
Ingredients: 1 lb Eggplant; 1 tbsp Becel® Light margarine; 2 lrg Onion; 2 Clove Garlic; 1 med Green Bell Pepper; 1 med Red Bell Pepper; 2 Stalk Celery; 1 can Tomato; 2 med Real Zucchini; 3 tbsp Red wine vinegar; 1 tbsp Sugar; 1.5 tsp Dried basil; 0.25 cup Fresh Parsley

1-hour recipe Serves 4

A tantalizing, thick and chunky appetizer and dip. Spoon over crackers, salads, and grilled meats or add to pasta and sauces, or use for bruschetta and pizza.

1-hour recipe Serves 4

Ingredients

1 lb

Eggplant

1 tbsp

Becel Light margarine

2 lrg

Onion

Garlic clove

1 med

Green Bell Pepper

1 med

Red Bell Pepper

Stalk Celery

1 can

Tomato

2 med

Zucchini

3 tbsp

Red wine vinegar

1 tbsp

Sugar

1 1/2 tsp

Dried basil

1/4 cup

Fresh Parsley

Directions

Prep: 20-minute | Cook: 40-minute

1
Broil eggplant until lightly browned, turning once. Cut into small cubes; set aside. Melt Becel® Light margarine in large saucepan over medium heat and cook onions and garlic, stirring occasionally, until tender, about 3 minutes. Add eggplant, bell peppers and celery. Simmer uncovered, stirring frequently, 15 minutes. Stir in remaining ingredients except parsley. Simmer uncovered, stirring frequently, until mixture thickenes, about 20 minutes. Stir in parsley. Cool, then refrigerate until ready to serve. Serve, if desired, with crackers.

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Chunky Vegetable Antipasto

Ingredients

Directions

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