Antipasto Marinade Recipe

Instructions Brush the slices of eggplant with olive oil then grill in a hot grill pan until softened and caramelized on both sides. Make the marinade.

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In a medium saucepan bring water olive oil white-wine vinegar garlic thyme salt and ground pepper to a boil.

Antipasto marinade recipe. Place all the ingredients in a saucepan and bring to a low boil. Teaspoon dried tarragon leaves. Remove mushrooms and allow to cool.

Marinate at least 2 hours or overnight. Drain well and run under cold. Serve with other ingredients in an antipasto platter such as olives cubes of cheese artichoke hearts or thin slices of meat.

Garlic clove slightly crushed. Combine bocconcini and 2 tablespoons Italian dressing. Marinade In a saucepan bring the oil garlic bay leaves thyme and pepper to a boil.

Fresh mushrooms stems removed. Its all sandwiched with tomatoes basil artichokes and drizzled with balsamic glaze. In a small bowl whisk together the garlic the vinegars the rosemary the basil the orégano the red pepper flakes and salt and pepper to taste add the oil in a stream.

Cook tortellini according to package instructions drain and run under cool water let sit for 5-10 minutes until room temperature. The glaze is optional but it add so much zing and flavor to the skewers you will love it. Place the slices of eggplant into a large jar or sealable.

Put tortellini in a bowl and pour in Italian dressing stir to combine. 15-25 12-inch wooden skewers. Ingredients 1⅓ pounds carrots peeled 6 tablespoons olive oil 5 tablespoons balsamic vinegar 1 pinch dried oregano 1 pinch salt 1 pinch cayenne pepper 3 cloves garlic minced.

Meanwhile cook tortellini according to package directions. Simmer over very low heat until the garlic is cooked through about 15 minutes. Cook for 5 minutes.

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