ANTIPASTO PLATTER

1 pound green beans (fresh)

1 bunch asparagus

1 each red, yellow, orange, green peppers

grape tomatoes

small whole fresh mushrooms

tiny red & fingerling potatoes

broccoli floweret’s

cauliflower floweret’s

assorted olives

marinated small onions

radish flowers

celery fans

½ pound provolone cheese

½ pound thin sliced Italian salami

½ pound sliced cheddar cheese

½ pound thin sliced summer sausage

1 bottle Italian dressing (Paul Newman)

1 bottle Balsamic Dressing (Paul Newman)

Directions:

Roast the peppers on the bar-b-que until blackened on all sides & then place in a brown paper bag to steam a bit. When cool enough to handle, remove from the bag & scrape the skin off & remove the seeds & core inside. Slice into long pieces about an inch wide. Place in a zip lock plastic bag & cover with Italian dressing. Blanch the green beans, asparagus, broccoli, cauliflower, & cleaned mushrooms separately. Marinate the beans, broccoli, & mushrooms in Balsamic dressing in separate zip lock bags. Cook the Fingerling potatoes until tender but with unbroken skin & marinate in Italian dressing. Marinate the asparagus, & cauliflower in Italian dressing. Wash & trim the radishes into roses & the celery into fans. Chill in a dish of ice water over night. The day of the party, arrange the items on a large platter. Quarter the slices of provolone & cheddar cheese & arrange on the outside edge of the platter, then arrange the summer sausage & the Italian salami. Drain the liquid off the remainder of the vegetables & arrange on the platter. Finish with the tomatoes, olives, radishes & celery fans. I like to serve this with a dill dip for the vegetables. This can be made large or small! It will be a party hit!