These marinated antipasto vegetables can be eaten as a snack, or used to add salty tang to cheese and meat spreads.

Marinated Antipasto Vegetables

In this era of hosting dinner parties, it’s not uncommon to find grazing tables overflowing with meats, vegetables and cheeses. Our zesty marinated antipasto vegetables would be the perfect addition to such charcuterie board tables.
Nutty, slightly sweet artichoke hearts come together with carrots, green bell peppers, olives, vinegar and seasonings to create a vibrant Mediterranean antipasto mix. It’s a perfect snack for house parties and entertaining, and it can be brought along as a side dish for relaxing outdoor picnics. Since the flavors intensify over time, the marinated vegetables can be made ahead of time.
Marinated antipasto vegetables pair perfectly with cheeses like marinated mozzarella, as well as charcuterie meats and crusty bread. If a whole charcuterie board isn’t up your alley, you can enjoy this antipasto mix as a side dish to couscous dishes or your favorite grilled steak recipes. It’s guaranteed to be delicious either way.
Ingredients for Marinated Antipasto Vegetables
- Vegetables: Crunchy celery, sweet carrots and grassy green bell peppers act as the base veggies for our Mediterranean antipasto mix.
- Canned artichoke hearts: Artichokes are a staple Italian appetizer. They’re nutty, mildly sweet and a tad bitter—perfect for marinating.
- Canned whole mushrooms: Canned mushrooms have an earthier, more umami-rich flavor than fresh mushrooms. They’re also softer and saltier due to the brining process.
- Ripe olives: You can use any type of olive, but we like black olives here because they’re milder and more savory than green olives. This allows them to complement the other flavors in the antipasto rather than standing out from the pack too much. The sharp black color also adds to the dish’s contrasting hues.
- Marinade: The antipasto vegetables marinate in olive oil, white wine vinegar, thinly sliced green onion, minced garlic cloves, sugar, pepper and salt. Since it’s the foundation of the recipe, we recommend using the best olive oil you can find at the store.
- Garnishes: Fruity, sweet pimiento strips and fresh parsley add a vibrant, lively pop of color.
Directions
Step 1: Boil the raw vegetables
Add 1 inch of water to a large saucepan, then add the celery, carrots and green pepper. Bring the water to a boil. Reduce the heat. Simmer the vegetables, covered until they’re crisp-tender, five to seven minutes.
Step 2: Add the canned vegetables
Drain the water and transfer the vegetables to a large bowl.
Add the artichokes, mushrooms and olives.
Editor’s Tip: Make sure you properly drain the boiled vegetables. Extra water can dilute the marinade and cause it to lose flavor.
Step 3: Make the marinade
In a small saucepan, whisk the oil, vinegar, onions, garlic, sugar, pepper and salt. Bring the mixture just to a boil.
Pour the marinade over the vegetables and toss to coat them.
Editor’s Tip: Boiling the marinade helps the vegetables absorb the hot liquid for a more effective marination process.
Step 4: Let it chill
Let the vegetables cool to room temperature before stirring in the pimientos and parsley. Refrigerate the antipasto vegetables until serving.
Recipe Variations
- Use a different vinegar: Different kinds of vinegar can change the flavor profile of marinated antipasto vegetables. While white wine vinegar has a milder taste with floral notes, red wine vinegar can make the dish bolder and more acidic. If you prefer the marinade to be on the sweeter side, you can use balsamic vinegar.
- Add cheese: Feta is a classic Mediterranean ingredient that can add richness to these vegetables and make the dish taste saltier and more pungent. You can also use lesser-known cheeses like Roquefort or Stilton.
- Include deli meat: Genoa salami and pepperoni are hearty additions to any vegetable antipasto platter, adding more body and depth of flavor to the dish.
How to Store Marinated Antipasto Vegetables
Store your vegetable antipasto platter in an airtight container in the refrigerator. It should last up to four days.
Can you make marinated antipasto vegetables ahead of time?
You can definitely make marinated vegetables ahead of time. We suggest making them at least a few hours in advance and refrigerating them until you’re ready to serve. The flavors intensify and meld together as the vegetables rest, so feel free to make this recipe several days ahead.
Marinated Antipasto Vegetables Tips
How long should the vegetables marinate for the best flavor?
We suggest marinating the vegetables in the fridge for at least an hour. Longer resting periods are preferred, as the flavors intensify the longer the vegetables absorb the liquid.
Can I use frozen vegetables to make a Mediterranean antipasto mix?
You can use frozen vegetables to make a Mediterranean antipasto mix, provided they’re completely thawed before use. Vegetables that are still frozen won’t marinate properly, as the hot liquid will make the outside mushy before the flavor penetrates through to the inside.
What is the best way to serve marinated vegetables?
One of our favorite ways to serve marinated vegetables is on an antipasto platter surrounded by complementary meats and cheeses. You could also turn marinated veggies into an antipasto pasta salad by tossing them with cooked pasta and homemade salad dressings. Or, create antipasto skewers and serve them with soft focaccia, fresh fruits and a stuffed olive spread. It’s an easy way to feed a crowd when you’re entertaining a large number of people.
Ingredients
- 3 celery ribs, sliced
- 3 large carrots, sliced
- 1 medium green pepper, julienned
- 1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
- 1 jar (4-1/2 ounces) whole mushrooms, drained
- 3/4 cup sliced ripe olives
- 3/4 cup olive oil
- 1/3 cup white wine vinegar
- 2 green onions (white parts only), thinly sliced
- 2 garlic cloves, minced
- 1-1/2 teaspoons sugar
- 3/4 teaspoon pepper
- 1/4 teaspoon salt
- 1 jar (2 ounces) pimiento strips
- 2 tablespoons minced fresh parsley
Directions
- Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives.
- In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.