Vegetable Antipasto

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Follows the Feingold diet. Make a day or two in advance to get the full flavor.

Difficulty: Easy - for beginners
Serves:

Preparation time:
Cooking time:

Dietary guidance: v v n g d 

Tags: salad · side · appetizer · fat · low · diet · feingold ·

Ingredients

1/2 head cauliflower, broken into small flowerets.
2 carrots, peeled and cut into long, thin strips
2 stalks celery cut into long thin strips
1/4 pound green beans, cut into long thin strips
1/2 medium zucchini, cut into long thin strips
3/4 cup water
3/4 cup white distilled vinegar
1/4 cup pure vegetable oil (no additives or preservatives)
1 tsp pure olive oil (no additives or preservatives)
3 small shallots, peeled and finely chopped
1/2 clove garlic, peeled (optional)
salt and pepper to taste
1 6 ounce can pitted black olives, drained

Method

Scrub all the vegetables well under running water. Put all the ingredients except the olives into a large pot with water. Bring to a boil, and simmer, covered for 5 to 8 minutes. Add the olives and refrigerate, covered, a day or two in advance. Drain well before serving.

Makes approx 1 1/2 quarts/

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