Vegan Antipasti

By sherbartz

Ingredients

• Dressing:
• 1/4 C Red Wine Vinegar
• 1 T minced Garlic
• 1/4 C Olive Oil
• 1 T fresh Basil chopped
• 2 tsp chopped fresh Oregano
• Spike, Salt & Pepper to taste
• Marinade:
• 1/4 C Olive Oil
• 1 T minced Garlic
• 1 tsp Salt
• 1/4 C Balsamic Vinegar
• 1 T fresh Basil chopped
• 1 tsp Pepper
• Salad:
• 2 Portobello mushrooms
• 1 lb Tofu, firm
• 1 large Red Pepper
• 1 large Yellow Pepper
• 1 large Green Pepper
• 1 bunch Asparagus
• 1 Red Onion
• 15 slices VEGAN pepperoni
• 1/4 C Black Olives
• 1/4 C Pepperoncini, seed and cut in half
• 1/2 C Sun Dried Tomatoes, soaked in warm water & halved
• 1 T Capers
• 1 T minced Garlic
• 2 T fresh Basil, chiffonade
• 1/2 T fresh oregano, chopped

Preparation

Step 1

Peel mushrooms and remove stem. For the marinade whisk together olive oil, balsamic vinegar, garlic, basil, salt and pepper. Marinate the mushrooms and tofu approximately 5 min. Grill the mushrooms, then cut in quarters. Grill the tofu then cut into 1/2" squares.

For the dressing: Place vinega, herbs and garlic in a bowl. Add oil slowly while whisking then season to taste with salt, pepper and spike.

For the salad: Slice peppers and onion. Cook asparagus tender crisp and cool in ice water. Drain and cut into 1" pieces. Cut olives in half. Toss all ingredients with the dressing and chill slightly before serving.