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