Ingredients
-
1
-
2
-
3
-
3
-
3 - 4
-
3 - 4
-
3
-
3 - 4
-
6 - 8
-
6 - 8
-
6 - 8
-
1
-
1
-
1
-
1
Directions
Party-Size – Giardiniera/Antipasto, A tasty, make-ahead antipasto, which will please your guests, and deviates from the usual chips-and-dips , appetizers Served with pumpernickle cocktail rounds, sliced baguette, pita rounds or several differently shaped crackers, your guests will feel comfortable enjoying this vitamin-rich natural, delight No left-overs guaranteed Prep time does not include refrigeration time to allow ingredients to season Can be made today for tomorrow’s party , I was a bit daunted at first by the list of ingredients, but I was expecting company last weekend and decided to make this Fantastic! Enjoyed by all and nothing but good things were said I upped the garlic to 2 teaspoons cause we’re garlic fiends but everything else was the same Very good recipe , A tasty, make-ahead antipasto, which will please your guests, and deviates from the usual chips-and-dips , appetizers Served with pumpernickle cocktail rounds, sliced baguette, pita rounds or several differently shaped crackers, your guests will feel comfortable enjoying this vitamin-rich natural, delight No left-overs guaranteed Prep time does not include refrigeration time to allow ingredients to season Can be made today for tomorrow’s party
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Steps
|
1
Done
|
Preheat Oven to 400 Degrees F. |
|
2
Done
|
Put All of the Fresh Peppers in a Shallow Oven Pan and Roast, Turning Frequently to Allow All Sides to Cook. |
|
3
Done
|
Continue Roasting Until the Skin Blisters and Begins to Peel Away from the Peppers. |
|
4
Done
|
This Is the Only Time You Will Use Your Oven. |
|
5
Done
|
Remove Roasted Peppers, Open Up, Clean Out the Seed Pod and Stem, and Discard. |
|
6
Done
|
Peel the Peppers, Chop and Place in a Large Bowl. |
|
7
Done
|
in a Separate Bowl, Whisk Together, Soy Sauce, Vinegar, Sesame Oil, Splenda, Curry Powder and Set Aside. |
|
8
Done
|
Cut About One Inch Off the Bottoms of the Asparagus Spears and Discard. |
|
9
Done
|
Steam Cook the Asparagus Spears. |
|
10
Done
|
Do not Overcook. |
|
11
Done
|
Fine-Chop Asparagus and Place in Bowl With the Peppers. |
|
12
Done
|
Skin the Roma Tomatoes, by Dipping in Very Hot Water For a Few Minutes. |
|
13
Done
|
the Skin Will Slide Off Easily. |
|
14
Done
|
in Your Food Processor, Add the Following in Order, Carrots, Cauliflower, Broccholi, Zucchini, Garlic, All the Olives, Mushrooms and Tomatoes. |
|
15
Done
|
Pulse-Chop, in Reasonable Quantities and Pieces at One Time, Through the Feed Tube. |
