Handwritten recipe for Antipasto Tray
by: salvagedrecipes

Italian Antipasto Platter with Marinated Vegetables and Olives

Antipasto Tray
This antipasto tray is a colorful and classic Italian-inspired appetizer, showcasing a mix of marinated vegetables, olives, and roasted peppers. The combination reflects Mediterranean traditions where preserved vegetables and fresh produce were arranged in a visually appealing manner to whet the appetite before the main meal. It’s a perfect party platter that balances savory, tangy, and slightly sweet flavors while offering a variety of textures, from juicy cherry tomatoes to tender marinated mushrooms. Popular at gatherings and holiday tables, it encourages sharing and conversation, making it as social as it is delicious.
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Prep Time 25 minutes
Cook Time 20 minutes
Total Time 45 minutes
Course Appetizer
Cuisine Italian, Mediterranean
Servings 8
Calories 120 kcal

Ingredients
  

  • 2 roasted red peppers (peeled and sliced)
  • 1 eggplant (medium, roasted and sliced)
  • 2 cups marinated beets
  • 2 cups baby carrots (about 2 cans or fresh equivalent, marinated in Italian dressing)
  • 1 pint cherry tomatoes
  • 1 cup Spanish onions (sliced, rings)
  • 1 cip Spanish olives (small jar )
  • 1½ cups marinated mushrooms (or 1 small tray)
  • ½ cup Italian salad dressing (for marinating carrots and optional drizzle)

Instructions
 

Step 1: Roast the Vegetables

  • Preheat oven to 400°F (200°C). Roast red peppers and eggplant until softened and slightly charred. Peel peppers and slice both vegetables.

Step 2: Marinate Carrots and Beets

  • Place carrots and beets in separate bowls. Toss carrots with Italian salad dressing. Allow both to marinate for at least 30 minutes.

Step 3: Prepare Other Vegetables

  • Slice onions into thin rings. Rinse cherry tomatoes and pat dry. Drain olives and marinated mushrooms.

Step 4: Assemble the Tray

  • On a large platter, arrange roasted peppers and eggplant at the center. Surround them with sections of carrots, beets, cherry tomatoes, onion rings, olives, and mushrooms. Drizzle with extra dressing if desired.

Step 5: Serve

  • Serve chilled or at room temperature with crusty bread or crackers.

Tips

  • Use jarred roasted peppers and pre-marinated mushrooms to save time.
  • Include cured meats and cheeses only if desired; the base version is vegetarian/vegan.
  • Grill instead of roast peppers and eggplant for a smoky flavor.
  • Add fresh herbs (basil, oregano, parsley) right before serving for brightness.
  • Serve with crusty bread or crackers on the side.
  • Arrange ingredients by color for an appealing presentation.
  • Marinate vegetables overnight to intensify flavor.
  • Use mild or hot Spanish olives depending on preference.
  • Substitute zucchini or artichoke hearts for added variety.
  • Drizzle with extra-virgin olive oil and a splash of red wine vinegar just before serving.

Nutrition

Calories: 120kcalCarbohydrates: 12gProtein: 3gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2.2gMonounsaturated Fat: 5gSodium: 340mgPotassium: 350mgFiber: 4gSugar: 7gVitamin A: 2200IUVitamin C: 25mgCalcium: 35mgIron: 1mg
Keyword antipasto, appetizer platter, buffet food, cold platter, Italian starter, marinated vegetables, party tray, vegetarian appetizer
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