Mediterranean Vegetable Antipasto Recipe

About this recipe

A delightful Mediterranean-inspired antipasto featuring a mix of vegetables, olives, and tuna, perfect for a satisfying dinner. This dish is ideal for those seeking a quick and flavorful solution to their evening meal.

Ingredients

• 100 G Jumbo Garlic 100g
• 830G Turkish Tomato Paste, 830G
• 1kg 1kg Green Pepper
• - Le Conserve Della Nonna Small Pickled Onions
• - Sofra Pimiento Stuffed Green Olives
• 450G Pack'D Organic Broccoli Florets
• - Ktc Vegetable Oil
• - Silver Spoon Granulated Sugar
• 70G Mill & Mortar Citrus Salt Flakes, 70G
• - Ponti Red Wine Vinegar
• 400G Whole Chickpeas In Water

Instructions

1. 1. In a large pot, combine 3 cups of Ktc Vegetable Oil, 2 1/2 cups of Ponti Red Wine Vinegar, 3 cloves of minced Jumbo Garlic, 1/2 cup of Silver Spoon Granulated Sugar, 2 tablespoons of Turkish Tomato Paste, and 1/4 cup of Mill & Mortar Citrus Salt Flakes. Stir constantly over medium heat until the mixture reaches a rapid boil.
2. 2. Add 24 chopped green peppers to the pot and cook for 10 minutes, stirring occasionally.
3. 3. Stir in 2 cups of Le Conserve Della Nonna Small Pickled Onions (drained) and 2 cups of Sofra Pimiento Stuffed Green Olives (drained). Mix well to combine.
4. 4. Add 1 cup of Pack'D Organic Broccoli Florets (chopped into small pieces) and 1 cup of Whole Chickpeas In Water (drained). Stir gently to incorporate all ingredients.
5. 5. Cook the mixture for an additional 5 minutes, ensuring all ingredients are heated through. Remove from heat and let cool slightly before serving.
6. 6. Serve the antipasto warm or at room temperature as a flavorful dinner option, accompanied by crusty bread or a side salad.