Vegetarian Antipasto

Ingredients

Instructions

For the Mushrooms
1. In a medium skillet heat 1/4 of the olive oil. Add sliced mushrooms. Cook for about 3 minutes, stirring constantly.
2. Transfer mushrooms to a glass bowl. Add the zest from the lemon and the juice from half. Add remaining ingredients. Mix together.
3. Allow mushrooms to cool on a countertop and serve at room temperature.
For the Peppers
4. Preheat the oven to 450 degrees.
5. Place three bell peppers directly on the oven rack in preheated oven. Tip: Place a cooking sheet on the rack underneath so liquid that drops from the peppers doesn't burn or get your oven dirty.) Turn occasionally. About 20 minutes. But, keep an eye on it.
6. Once the skin of the peppers begins to char, carefully remove them from the oven and place in a paper bag. Tightly close the bag. (You could also use a glass bowl and cover with plastic wrap.)
7. Once the peppers have cooled enough to handle, carefully peel the skin away and discard.
8. Rinse, remove the seeds and stem and then cut into strips.
9. Add peppers to a bowl and add remaining ingredients.
10. Allow to marinate for up to 30 minutes.
For the Antipasto plate
11. Mix olives together and place in a small serving bowl or arrange on the plate.
12. Carefully spoon the mushrooms and peppers onto the plate using a fork or slotted spoon so the juices don't make the plate messy.
13. Garnish with a sprig of parsley and add toothpicks for easy self serving. Enjoy!