- Associated Press - Thursday, July 7, 2011

An antipasti platter doesn’t have to be a selection of cheese and fatty cured meats. You can make a delicious and beautiful plate from the many colors of the vegetable garden.

Marinating the vegetables brings out a whole host of bright flavors. Serve the vegetables with some rustic bread for sopping up the flavorful marinade.

MARINATED ANTIPASTI VEGETABLES

The vegetables , which should marinate for two hours, can be marinated either at room temperature or in the refrigerator. If in the refrigerator, allow the vegetables to come to room temperature before serving.


For the mushrooms:

1 tablespoon olive oil

8 ounces white button mushrooms

2 cloves garlic, minced

2 tablespoons white balsamic vinegar

2 tablespoons white wine

2 tablespoons chopped fresh thyme

1 tablespoon chopped fresh oregano

Salt and ground black pepper, to taste

For the asparagus:

1 bunch asparagus, ends trimmed

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