Antipasto Spread
This vegetable antipasto is made in half the time and no canning required. A great choice to make ahead and freeze for a special occasion.
Cook time
15 mins
Recipe Difficulty
Easy
Yield
2 cups
Ingredients
- 1 tbsp extra-virgin olive oil
- 3/4 cup diced red bell pepper
- 3/4 cup diced zucchini
- 1/2 cup diced red onion
- 1 clove garlic, chopped
- 1 cup grape tomatoes
- 1/4 cup white wine
- 1/2 cup sliced black olives, drained
- 1 tbsp slivered fresh basil
- 2 tsp chopped fresh parsley
- 1/2 tsp salt
- 1/2 tsp freshly ground pepper
- Pita crisps, crackers or crostini*
Directions
- Heat oil in a large frypan over medium-high heat. Add red pepper, zucchini and onion. Sauté until slightly softened, about 2 – 3 minutes. Add garlic and cook, stirring constantly, until fragrant, about 30 seconds. Add tomatoes and sauté until skins start to split, about 4 – 5 minutes. Pour in wine and cook, scraping to loosen browned bits, until most of liquid has evaporated, about 2 – 3 minutes. Remove from heat. Let stand for 10 – 15 minutes.
- Transfer mixture to a food processor. Add olives, basil, parsley, salt and pepper. Process, using an on/off motion, until coarsely chopped. Do not overprocess. Refrigerate for up to 4 days. May be frozen for up to 1 month. Serve with pita crisps, crackers or crostini.
Nutritional analysis per serving
*Ingredient not included in nutritional analysis.
22 calories, 1.3 g fat, 0.3 g protein, 1.9 g carbohydrate, 0.5 g fibre, 105 mg sodium