A Very Veggie Antipasto Bowl

Italian Antipasto makes for a super easy and delicious gluten-free meal

Adaptable to tastes, Savory and Satisfying!

For as long as I can remember, my family’s Christmas Day menu is always spin on the same: a big antipasto course followed by a lasagna course.  And it is always one of our favorite meals.

The lasagna tends to make  repeat appearances throughout the year but for some reason the antipasto rarely does…. And each year as we are enjoying leftovers for days, my husband and I say, we need to change that!

An antipasto course can include so many things and is adaptable to tastes.  You can see the photo below that this year ours included: cured meats, a centerpiece platter with Italian tuna, caponata, roasted red peppers, olives and marinated artichokes, a Caprese Salad, lots of Roasted Veggies and, not in the photo but served for the first time to RAVE reviews — Italian Stuffed Artichoke Hearts.

So for dinner tonight we are eating leftovers and loving it! This is my plate.

Scroll down for recipe links.

 

A Very Veggie Antipasto Bowl

Recipe

Details:
Roasted Eggplant

Roasted Radicchio

Fresh Tomatoes with basil

Sautéed Mushrooms with basil

Italian Stuffed Artichokes

Roasted Zucchini and Squash

Italian Caponata

Hummus

All on a bed of fresh Arugula

 

Click here for Roasted Veggies

Click here Italian Stuffed Artichoke Hearts

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