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–+ servings

Antipasto Platter

A colourful vegetarian antipasto platter of grilled aubergine, courgette, pepper and red onion with whipped ricotta, cannellini dips, caprese skewers, olives and rosemary focaccia.
5 from 1 vote
DieTARY CHOICEEgg-Free Recipes, Soya-Free Recipes, Vegetarian Recipes
Cook Time 20 minutes
Total Time 20 minutes
Course Grazing Boards, Vegetarian & Vegan Starters
Cuisine Italian
Servings 6 servings
Calories 281 kcal

Equipment

1  frying pan or grill
1 chopping board or platter

Disclaimer: the equipment list above includes affiliate links to products I use and like.

Ingredients
  

FOR THE GRILLED VEGETABLES:

  • 1 large yellow courgette
  • 1 large aubergine
  • 1 red pepper
  • 1 medium red onion
  • 2 Tbsp olive oil
  • 1 Tbsp lemon juice
  • 1 tsp dry Italian herbs
  • salt & pepper
  • olive oil to grill

REST OF INGREDIENTS

  • whipped ricotta
  • cannellini bean dips
  • caprese skewers
  • 1 small jar of grilled artichokes
  • slices of focaccia bread
  • 1 handful green and black olives
  • 1 small bunch of black grapes
  • 1 small bunch of orange cherry tomatoes on-the-vine

Instructions
 

TO PREP AHEAD

  • Make the focaccia, caprese skewers and dips ahead. See individual recipes linked in notes.

TO GRILL THE VEGETABLES

  • Slice the courgette diagonally. Slice the aubergine. Deseed and cut the pepper into 8 wedges. Cut the onion into 8 wedges.
    1 large yellow courgette, 1 large aubergine, 1 red pepper, 1 medium red onion
  • Place the vegetables into a mixing bowl and toss with olive oil, lemon juice and herbs. Season to taste with salt and pepper.
    2 Tbsp olive oil, 1 Tbsp lemon juice, 1 tsp dry Italian herbs, salt & pepper
  • Add some olive oil in a frying pan and grill the vegetables in batches until charred and tender. Place them on a separate plate once they are cooked.
    olive oil to grill

BUILD THE ANTIPASTO PLATTER

  • Place the dips and whipped ricotta into small dishes and dispose the bowls on a large board.
    whipped ricotta, cannellini bean dips
  • Arrange the grilled aubergine, courgette, pepper and red onion on the platter.
  • Add the caprese skewers, grilled artichokes, focaccia, olives, grapes and cherry tomatoes.
    caprese skewers, 1 small jar of grilled artichokes, slices of focaccia bread, 1 handful green and black olives, 1 small bunch of black grapes, 1 small bunch of orange cherry tomatoes on-the-vine
  • Serve at room temperature.

Notes

Additional recipe links:
 

Nutrition

Serving: 1servingCalories: 281kcalCarbohydrates: 35gProtein: 8gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gSodium: 664mgPotassium: 464mgFiber: 7gSugar: 5gVitamin A: 1077IUVitamin C: 45mgCalcium: 46mgIron: 1mg

Find this recipe online:

Antipasto Platter

https://theflexitarian.co.uk/recipe-items/antipasto-platter/