Vegan Antipasti

By Dolphl1970

Ingredients

• Dressing:
• 1/4 cup red wine vinegar
• 1 tablespoon chopped fresh basil
• 1 tablespoon minced garlic
• 2 teaspoons chopped fresh oregano
• Spike seasoning, to taste, available in health food stores
• Freshly ground black pepper, to taste
• 1/4 cup olive oil
• Directions
• For the dressing: Place vinegar in a bowl. Add oil slowly while whisking, then season to taste.
• Marinade:
• 1/4 cup olive oil
• 1/4 cup balsamic vinegar
• 1 tablespoon garlic, minced
• 1 tablespoon fresh basil, chopped
• 1 teaspoon sea salt
• 1 teaspoon pepper

Details

Servings 6
Preparation time 30mins
Cooking time 60mins

Preparation

Step 1

For the marinade: whisk together olive oil, balsamic vinegar, garlic, basil, sea salt and pepper. Marinate the mushrooms and tofu for 5 minutes. Grill the mushrooms, then cut them in quarters. Grill the tofu, then cut into 1-inch pieces.

Salad:
2 portobello mushrooms, peeled, bottom part of stem removed
1 pound tofu, firm, sliced into 1/2-inch pieces
1 large red bell pepper, seeded and cut into 1-inch cubes
1 large yellow bell pepper, seeded and cut into 1-inch cubes
1 large green bell pepper, seeded and cut into 1-inch cubes
1 bunch asparagus, cut into 1-inch pieces
1 large red onion, peeled and cut into 1-inch cubes
15 slices veggie pepperoni, halved
1/4 cup black olives, pitted and cut in half
1/4 cup pepperoncini, seeded and cut in half
1/2 cup sun-dried tomatoes, soaked in warm water and halved
1 tablespoon capers, whole
1 tablespoon garlic, minced
2 tablespoons fresh basil, chiffonade
1/2 tablespoon fresh oregano, chopped
To prepare the salad, place all the ingredients into a mixing bowl. Pour dressing onto vegetables and stir gently. Chill salad before serving.