Antipasto Platter (Dairy)

Preparation

1 Plate all the vegetables and cheeses and serve with a nice crunchy bread and your favorite wine.
2 For the stuffed mushrooms, you can”t go wrong, by taking out the stems, chopping them, sauteeing them with a drop of oil and onion and garlic, then mixing with a little mayonaisse and bread crumbs. Stuff the mixture into the hollowed out mushrooms, bake with a little liquid, such as wine and serve.
3 For the oven dried tomatoes, you can make these with any kind of tomato, I like it with cherry or grape. Cut them in half, place on lightly greased baking sheet, drizzle with olive oil, coarse salt and pepper. Place in 300 degree oven for about 1 hour, until mostly dried out.
4 For the carrots, heat oven to 400 degrees. Place carrots on baking sheet, drizzle with olive oil, salt and pepper and dash of cayenne. Roast until browned, sprinkle with parsley.
5 For the eggplant, dice the eggplant, sprinkle with salt and let it sit for about an hour. Rinse and drain in colander. Heat a large pan over high heat, add oil, eggplant, grated garlic and salt and pepper, saute until cooked through, then splash in a little balsamic vinegar and remove from heat.

Special instructions

You can use any variation of vegetables and cheese you desire, let your imagination run wild.