Marinated & Picked Veggie Platter | Italian Appetizer Board

Marinated & Picked Veggie Platter

Bright, briny, and loaded with texture — this veggie platter is the perfect kickoff to any Italian family dinner. A mix of roasted peppers, artichokes, olives, and pepperoncini tossed in olive oil, vinegar, and finished with grated Pecorino Romano.

Ingredients

• 2 jars roasted red peppers, sliced
• 2 jars marinated artichoke hearts, quartered
• 1 jar pepperoncini
• 1 cup mixed green olives (Castelvetrano & Manzanilla)
• 1 cup black olives (marinated or oil-cured)
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes
• 1/4 cup grated Pecorino Romano or Parmesan

Instructions

1. Drain & prep: Drain and lightly rinse all marinated veggies.
2. Toss: In a large bowl, combine everything except the cheese. Toss gently to coat with olive oil, vinegar, and seasonings.
3. Plate: Spread onto a platter, drizzle a little more olive oil, and finish with grated Pecorino Romano or Parmesan.
4. Rest: Let it sit at room temperature for about 30 minutes before serving so the flavors bloom.

Make-Ahead Tip

Prepare up to a day ahead. Store covered in the refrigerator and bring to room temp before serving. Refresh with a drizzle of olive oil just before plating.

Macros (per serving, ~8 servings)

• Calories: ~150
• Protein: ~3 g
• Carbs: ~6 g
• Fat: ~13 g
• Fiber: ~2 g

Note: Exact macros depend on marinated veggie brands and oil content. Easy to scale up for larger gatherings.