GARLIC AND SAGE MARINATED ANTIPASTO

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Garlic and Sage Marinated Antipasto image

Provided by Donna Hay

Categories     Garlic     Olive     Tomato     Vegetable     Appetizer     Vegetarian     Quick & Easy     Feta     Artichoke     Sage     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 4 servings

Number Of Ingredients 9

6 artichoke hearts, halved and well drained
200 grams (7 ounces) mixed green and black olives
200 grams (7 ounces) cherry tomatoes, halved
4 tablespoons fruity olive oil
15 sage leaves
3 cloves garlic, sliced
Cracked black pepper
2 tablespoons white wine vinegar
150 grams (5 ounces) fetta cheese, sliced

Steps:

  • Combine the artichokes, olives, and tomatoes. Place the oil and sage in a small saucepan over medium heat and cook for 1 minute. Add the garlic and pepper and cook for a further 2 minutes or until the sage is crisp. Remove from the heat and stir through the vinegar. Pour over the artichoke mixture and stand for 5 minutes before serving. Serve with the fetta and crispbread biscuits or slices of crusty bread.

Dipak Chan
c.dipak36@aol.com

I would not make this recipe again.


Shehzad butt Shehzad
s.shehzad@hotmail.com

This recipe was a disaster. The vegetables were burnt and the marinade was too salty.


Julie Babb
j54@hotmail.com

I don't recommend this recipe. The vegetables were bland and the marinade was too oily.


Mujahid Shamsi
shamsi.m@yahoo.com

This recipe is not for beginners. It's a bit complicated and time-consuming.


Ramzy Khaba
khaba@hotmail.co.uk

The vegetables were a bit undercooked for my taste. I think I would roast them for a few minutes longer next time.


Anele Badli
a-badli@hotmail.com

This recipe was a bit bland for my taste. I think I would add more herbs and spices next time.


David Tunde
tunde_david25@hotmail.com

I followed the recipe exactly and the vegetables turned out a bit too oily for my taste. I think I would reduce the amount of olive oil next time.


Matloob Hussain
matloob_h@yahoo.com

This recipe is a bit time-consuming, but it's worth it. The vegetables are so flavorful and the marinade is delicious. I would definitely make this again.


Victoria Monday
victoria_m35@gmail.com

This antipasto platter is a great way to use up leftover vegetables. I always have a bunch of odds and ends in my fridge and this is a great way to use them up.


Wyoma K Webb
wyoma_k@yahoo.com

I love this recipe! The roasted vegetables are so flavorful and the marinade is perfect. I always get compliments when I make this dish.


Papu Paul
paul.p@hotmail.com

This antipasto platter is the perfect appetizer for any party or gathering. The vegetables are roasted to perfection and the marinade is flavorful and delicious. I highly recommend this recipe!


MUHAMMAD AMIN Shamin
ms3@yahoo.com

I made this recipe for a potluck and it was a huge hit! Everyone loved the variety of vegetables and the marinade was perfect. I will definitely be making this again.


MD Mukul Rana
m-rana22@hotmail.com

This was my first time making an antipasto platter and it turned out great! The recipe was easy to follow and the results were delicious. I will definitely be making this again.


Bukenya Brian
b25@gmail.com

I've made this recipe several times now and it's always a crowd-pleaser. The vegetables are always cooked perfectly and the marinade is to die for. I highly recommend this recipe!


Natasha nice
nice@aol.com

This antipasto platter was a huge hit at my party! The garlic and sage marinade was so flavorful and really made the vegetables shine. I especially loved the roasted peppers and the grilled zucchini.


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