Antipasto Platter

Preparation:   10 minutes

Cooking:   2 hours

Serves: 4

1/3 cup extra virgin olive oil

2 tblspn balsamic vinegar

2 garlic cloves, crushed

1 tspn caster sugar

2 tspn Dijon mustard

salt and pepper

200g button mushrooms

char grilled vegetables, like eggplant, capsicum, pumpkin, zucchini), to serve

crusty bread, to serve

 

1. Combine oil, vinegar, garlic, sugar, mustard and

salt and pepper in a bowl. Whisk well to

combine. Add mushrooms. Toss to coat. Cover

and refrigerate 2 hours or until mushrooms

have absorbed marinade.

2. Spoon mushrooms into a bowl. Place on a

platter with char-grilled vegetables. Serve with

crusty bread.

 

Note: Semi-dried tomatoes, shaved ham,

cheese and olives are all good ideas to add

to antipasto platter.