Antipasto With Winter Vegetables Recipe
Recipe By Taste
Start a long, lazy lunch with cured meats and cheeses, served with a mix of your favourite seasonal vegetables and crisp polenta wedges.
4.5
30 Rating -
Rate
Non Vegdiet
1hr 30minstotal
1hr Prep
30minsCook
1hr 30m.total
1hr Prep
30m.Cook
plan
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ingredients serve
serve1
Add to Shopping ListIngredients for Antipasto With Winter Vegetables Recipe
- As required Deli meat
- As required Buffalo mozzarella
- As required Marinated antipasti
- As required Roast vegetables
- 83.33 gram Pumpkin, peeled, chopped
- 0.33 tablespoon Olive oil
- 0.33 tablespoon Balsamic vinegar
- 1/2 Spring onions, chopped
- 0.17 Small red capsicum, very finely chopped
- 0.33 tablespoon Chopped flat leaf parsley leaves
- 0.08 teaspoon Dried chilli flakes
- 0.33 tablespoon Olive oil
- 0.08 Lemon juiced
- 0.17 tablespoon White wine vinegar
- 1/25 teaspoon Sugar
- 0.17 Large fennel bulb, very thinly sliced
- 0.08 cup Flat leaf parsley leaves
- 0.17 tablespoon Finely Chopped Chives
- 50 gram Instant polenta
- 0.08 cup Grated Parmesan
- 1/25 cup Pure cream
- 6.67 gram Unsalted butter
- 0.33 tablespoon Olive oil
Nutrition
value
value
367
calories per serving
21 g Fat15 g Protein37 g Carbs21 g FiberOther
Current Totals
- Fat21g
- Protein15g
- Carbs37g
- Fiber21g
MacroNutrients
- Carbs37g
- Protein15g
- Fiber21g
Fats
- Fat21g
Vitamins & Minerals
- Calcium695mg
- Iron10mg
- Vitamin A632mcg
- Vitamin B1< 1mg
- Vitamin B2< 1mg
- Vitamin B33mg
- Vitamin B6< 1mg
- Vitamin B9107mcg
- Vitamin B12< 1mcg
- Vitamin C57mg
- Vitamin E3mg
- Copper< 1mcg
- Magnesium191mg
- Manganese3mg
- Phosphorus344mg
- Selenium8mcg
- Zinc2mg
Percent Daily Values are based on a 2000 calorie diet. All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
Recipe By Taste