Party-size - Giardiniera/antipasto

Total Time: 1 hr 20 mins Preparation Time: 1 hr Cook Time: 20 mins

Ingredients

• Servings: 12
• 1 bunch asparagus (spears not too thick)
• 2 medium fresh carrots
• 3 fresh roma tomatoes, skinned
• 3 medium fresh zucchini
• 3 -4 cauliflower florets
• 3 -4 broccoli florets
• 3 stalks celery
• 3 -4 green onions, complete with stems
• 6 -8 medium fresh mushrooms
• 6 -8 pitted black olives
• 6 -8 pitted green olives
• 1 fresh green bell pepper
• 1 fresh sweet red pepper
• 1 fresh orange sweet bell pepper
• 1 fresh yellow sweet pepper
• 1 teaspoon chopped garlic
• 2 tablespoons soy sauce
• 1 tablespoon balsamic vinegar
• 1 tablespoon sesame oil
• 1 teaspoon masala curry powder
• 1 tablespoon splenda sugar substitute
• 1 tablespoon sesame seeds
• salt and pepper

Recipe

• 1 preheat oven to 400 degrees f.
• 2 put all of the fresh peppers in a shallow oven pan and roast, turning frequently to allow all sides to cook.
• 3 continue roasting until the skin blisters and begins to peel away from the peppers.
• 4 this is the only time you will use your oven.
• 5 remove roasted peppers, open up, clean out the seed pod and stem, and discard.
• 6 peel the peppers, chop and place in a large bowl.
• 7 in a separate bowl, whisk together, soy sauce, vinegar, sesame oil, splenda, curry powder and set aside.
• 8 cut about one inch off the bottoms of the asparagus spears and discard.
• 9 steam cook the asparagus spears.
• 10 do not overcook.
• 11 fine-chop asparagus and place in bowl with the peppers.
• 12 skin the roma tomatoes, by dipping in very hot water for a few minutes.
• 13 the skin will slide off easily.
• 14 in your food processor, add the following in order, carrots, cauliflower, broccholi, zucchini, garlic, all the olives, mushrooms and tomatoes.
• 15 pulse-chop, in reasonable quantities and pieces at one time, through the feed tube.
• 16 it will take several processes to complete the chopping.
• 17 hand-chop green onions, and celery spears.
• 18 add to the bowl with asparagus and roasted peppers.
• 19 next, add the whisked ingredients to the bowl; salt and pepper to taste, and mix well.
• 20 cover and set in refrigerator to"season".
• 21 when ready to serve to your party guests, give the mixture an additional turn with a large spoon.
• 22 set out in separate bowls suitable for dipping, one cup portions at a time.
• 23 sprinkle each serving with sesame seeds and mix carefully to blend.
• 24 serve on separate trays with several kinds of your favourite cocktail crackers for dipping.
• 25 also goes well with baked tortilla chips, and small pita rounds.