Hot Antipasto

Name: Hot Antipasto
Yield: Serves 8
Ingredients: 16 button or cremini mushrooms; ¼ cup plain bread crumbs; 1 large red onion, cut into thick ribs; 1 medium organic zucchini, cut into 1-inch slices; 5 cloves garlic, sliced; 2 broccoli crowns, cut into thick spears with florets; ¼ cup grated Pecorino Romano cheese; ½ teaspoon dried oregano; 4 ribs organic celery, including leaves, cut into ½-inch slices; 2 large organic bell peppers, seeded and cut into thick ribs; Sea salt and pepper, to taste; 3 tablespoons extra-virgin olive oil; ½ teaspoon crushed red pepper flakes; 16 olives, pitted, or ¼ cup sliced black olives; 1 14-ounce can artichoke hearts, drained and cut in half, or left whole if small

Preparation info

Serves
8

Difficulty
Easy

Appears in

Welcome to Claire's

By Claire Criscuolo

Published 2014

About

This is a version of a perennial favorite at Claire’s, first shared with us by Mrs. “Sav,” whose three wonderful daughters worked with us back in the early days. It’s my “go-to” dish for holiday meals and summer picnics because it’s healthful and great served either hot from the oven or at room temperature.

Ingredients

4 ribs organic celery, including leaves, cut into ½-inch slices
2 broccoli crowns, cut into thick spears with florets

Side dish
Thanksgiving
Summer
Vegetarian

Method

Preheat the oven to 350°F.
Place all the ingredients into a bowl and, using your hands, toss to combine. Taste for seasoning. Spray a large, glass baking dish with olive oil spray. Turn into the prepared baking dish, cover with foil, and