People-pleasing platter: homemade antipasto recipe

The star of the buffet table is an antipasto ("before the meal") platter, which most people buy for a hefty price. This classic appetizer has colourful vegetables, cheese and sausage in an eye-catching arrangement.

Accentuate the drama by placing contrasting colours or shapes next to each other, using straight or diagonal patterns on a rectangular plate or concentric circles on a round or oval platter.

Makes six to eight servings

• 500 g (1 lb) small new potatoes, quartered
• 45 ml (3 tbsp) olive oil
• 5 ml (1 tsp) dried rosemary
• 5 ml (1 tsp) salt
• 1 large red pepper, cut into 2.5 cm (1 in) strips
• 1 large green pepper, cut into 2.5 cm (1 in) strips
• 1 medium zucchini, cut into 2.5 cm (1 in) slices
• 1 medium summer squash, cut into 2.5 cm (1 in) slices
• 2 small red onions, cut into thin wedges
• 250 g (8 oz) button mushrooms
• 2 garlic cloves, minced250 g (1/2 lb) fresh mozzarella, sliced
• 250 g (1/2 lb) prosciutto, sliced
• 250 g (1/2 lb) oil-cured Greek black or green olives
• Sprigs of rosemary or thymeMarinade
• 45 ml (3 tbsp) balsamic vinegar
• 15 ml (1 tbsp) extra-virgin olive oil
• 15 ml (1 tbsp) chopped parsley
• 1 ml (1/4 tsp) dried thyme
• 10 ml (2 tsp) Dijon mustard
• 1 small garlic clove, minced
• 5 ml (1 tsp) lemon zest
• 2 ml (1/2 tsp) salt
• 1 ml (1/4 tsp) ground pepper1. Preheat the oven to 230°C (450°F). In a large, shallow baking pan, combine the potatoes with the olive oil, rosemary and salt. Toss to coat the potatoes well. Bake the potatoes, uncovered, 15 minutes.2. Add the red and green peppers, zucchini, summer squash, red onions and mushrooms to the baking pan. Sprinkle the minced garlic over all the vegetables. Bake, uncovered, until the vegetables are lightly browned and tender, 35 to 45 minutes.

  3. Meanwhile, prepare the marinade: In a small bowl, combine the ingredients and whisk until well blended and the marinade is a smooth consistency.

  4. Pour the marinade over the cooked vegetables in the baking pan and stir gently until they are thoroughly coated. Let the vegetables cool to room temperature.

  5. Arrange the marinated vegetables, mozzarella cheese, prosciutto and olives in an attractive pattern on a large serving platter. Garnish with rosemary or thyme.

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