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View printable version of this recipe View all Field-Fresh Recipes Antipasto ½ lb. fresh green beans, trimmed 8 oz. canned artichoke hearts, drained, halved or quartered 10 marinated or oil-cured sundried tomatoes, cut into 3-4 strips each ½ C. Kalamata olives 4 oz. roasted red peppers, drained and cut into strips 4 oz. salami, cut into ½-inch matchsticks (optional) 4 oz. cheese (try fresh mozzarella, provolone, or parmesan), cut into matchsticks ¼ C. red wine vinegar ¼ C. olive oil 1 Tbsp. fresh garlic, minced (about 3 cloves) 2 Tbsp. fresh oregano, minced Salt and pepper to taste Steam or grill the green beans just until tender. Let cool. In a large bowl, gently toss the green beans, artichokes, sundried tomatoes, olives, roasted red peppers, salami, and cheese with the marinade ingredients. Let stand in the refrigerator for an hour or two before serving. For best flavor, let the antipasto come to room temperature before serving. Serve this dish as a side to your favorite grilled food or marinate the items separately and arrange them on a platter as an appetizer for a pasta main course. Try substituting fresh asparagus for the green beans in season! Recipe adapted from www.strongertogether.coop |
