Olive Garden Nutrition Information
Light, refreshing and vegetarian take on antipasti
Marinating the vegetables brings out a whole host of bright flavors. Serve the vegetables with some rustic bread for sopping up the flavorful marinade. If you like, you also can include a hunk of Parmesan cheese on your platter; a small piece goes a long way.
Other nice, and healthy, additions to an antipasti platter are anchovies and olives. Like the Parmesan, they add a pungent and salty element that contrasts nicely with the vegetables.
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MARINATED ANTIPASTI VEGETABLES
The vegetables can be marinated either at room temperature or in the refrigerator. If in the refrigerator, allow the vegetables to come to room temperature before serving.
Start to finish: 3 hours (1 hour active)
Servings: 6
For the mushrooms:
1 tablespoon extra-virgin olive oil
8 ounces white button mushrooms
2 cloves garlic, minced
2 tablespoons white balsamic vinegar
2 tablespoons white wine
2 tablespoons chopped fresh thyme
1 tablespoon chopped fresh oregano
Salt and ground black pepper, to taste
For the asparagus:
1 bunch asparagus, ends trimmed
2 cloves garlic, minced
1/4 cup balsamic vinegar
1 tablespoon Worcestershire sauce
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh oregano
Zest of 1 lemon
Salt and ground black pepper, to taste
For the peppers:
1 yellow bell pepper
1 red bell pepper
2 tablespoon minced fresh rosemary
3 tablespoons red wine vinegar
1 clove garlic, minced
Zest of 1/2 orange
Salt and ground black pepper, to taste
For the tomatoes:
16 ounces cocktail tomatoes, halved
1 tablespoon extra-virgin olive oil
3 tablespoons balsamic vinegar
2 cloves garlic, minced
1 tablespoon minced fresh rosemary
1 tablespoon chopped fresh thyme
To prepare the mushrooms, in a large skillet over medium-high, heat the olive oil. Add the mushrooms and saute for 3 minutes. Add the garlic and saute for another 3 minutes. Add the vinegar and wine. Remove from the heat and stir in the thyme and oregano. Season with salt and pepper, then set aside for 2 hours.
To make the asparagus, bring a large pot of salted water to a boil. Set a bowl of ice water next to the stove.
Olive Garden Nutrition Information - News
Mushrooms: Nutrition information per serving (values are rounded to the nearest whole number): 40 calories; 20 calories from fat (53 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohydrate; 1 g protein;
Mushrooms: Nutrition information per serving (values are rounded to the nearest whole number): 40 calories; 20 calories from fat (53 percent of total calories); 3 g fat (0 g saturated; 0 g trans fats); 0 mg cholesterol; 3 g carbohydrate; 1 g protein;
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Olive Garden Nutrition Information - Bookshelf
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Olive Garden Nutrition List | LIVESTRONG.COM
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