Baby Vegetable Antipasto
1 tablespoon fresh flat-leaf parsley, chopped
1 tablespoon Fresh Basil, chopped
3 tablespoons white wine vinegar
2 teaspoons extra-virgin olive oil
1/2 teaspoon salt
Dash of sugar
Dash of freshly ground black pepper
1 garlic clove, crushed
8 Frieda’s Fiesole Baby Purple Artichokes or Baby Green Artichokes (about 1 1/2 pounds)
20 small red potatoes (about 12 ounces)
3 bunches Baby Carrots, with tops (about 1 1/2 pounds), peeled
2 bunches baby radishes, with tops (about 1 1/2 pounds)
1 bunch Baby Bok Choy
1 head Belgian Endive, separated into leaves (about 4 ounces)
20 pitted ripe olives
3 ounces fresh mozzarella cheese, torn into bite-sized pieces
To prepare marinade, combine all marinade ingredients in bowl. Stir well with whisk.
To prepare vegetables, work with one artichoke at a time. Cut off stem to base, remove bottom leaves and tough outer leaves, and trim about 1 inch from top of artichoke. Steam artichokes, covered, for 20 minutes or until tender; cool to room temperature. Cut artichokes in half lengthwise.
Steam potatoes, covered, 6 minutes or until tender. Cool to room temperature.
Trim carrot stems to 2 inches. Steam, covered, 20 seconds. Plunge into ice water. Drain well.
Trim radish tops to 1 inch.
Cut baby bok choy into quarters and steam 2 minutes.
In large bowl, combine all vegetables. Drizzle with marinade and toss gently to coat. Cover and marinate in refrigerator 2 hours.
To serve, arrange vegetables on platter. Top with olives and cheese.
Source: Cooking Light
Analyzed to serve 8. Calories 160, Total Fat 6g, Saturated Fat 2g, Cholesterol 10mg, Sodium 420mg, Carbohydrate 21g, Dietary Fiber 7g, Protein 5g, Vitamin A 250%, Vitamin C 45%, Iron 10%