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  • Healthy Serving: Recipe Directory

  • Tuscan Marinated Vegetable Platter

  • This appetizer platter from Chef Lori Buannano at the Rhode Island Convention Center was a favorite for many who attended the 2008 Miriam Hospital Gala.

    Artichokes:

    • Artichokes, jarred or canned, in their own natural juice
    • ½ cup olive oil
    • 3 cloves roasted garlic
    • 1 tablespoon chopped fresh parsley
    • 1 cup red wine vinegar
    • ½ cup honey
    • ½ tablespoon thyme

    Mushrooms:

    • 1 cup red wine vinegar
    • 4 whole bay leaves
    • ½ tablespoon thyme
    • garlic cloves
    • red pepper flakes
    • salt
    • pepper
    • ½ cup basil oil
    • ½ tablespoon chopped fresh basil
    • mushrooms, cleaned

    Eggplant:

    • 1-2 fresh eggplants
    • rosemary oil
    • ½ tablespoon oregano
    • ½ cup basil oil
    • 1 tablespoon chopped fresh basil
    • salt and pepper to taste

    White Beans:

    • 1 (15 ounce) can white beans, rinsed and drained
    • 4 cloves roasted garlic
    • ½ tablespoon fresh basil
    • 1 cup diced tomato
    • ½ cup virgin olive oil
    • salt and pepper to taste

    Prepare and marinate each vegetable separately. The quantities of the vegetables vary with personal preferences-marinate as much or as little as you would like.

    Artichokes: Mix artichoke marinade ingredients together and toss gently with drained artichokes. Cover and refrigerate overnight.

    Mushrooms: Make a broth with the red wine vinegar, bay leaves, thyme, red pepper flakes and salt and pepper. Cook mushrooms. Chill and marinate overnight with mixture of basil oil, fresh chopped basil, julienne of red pepper and salt and pepper to taste.

    Eggplant: Slice the eggplants lengthwise, drizzle with rosemary oil, and roast for 30 minutes. Chill and julienne the roasted eggplant. Season to taste with salt and pepper. Marinate with basil oil, oregano and fresh basil and refrigerate overnight.

    White Beans: Combine beans with remaining ingredients. Cover and refrigerate overnight.

    Arrange on a platter and serve with rustic bread.

    Simply More DeliciousThis is a recipe from The Miriam Women's Association's cookbook, Simply More Delicious.

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