Vegetarian Antipasto

I don't eat stew or rice weekly or monthly. 

I don't eat meat for months, so I cook different veggies in different ways. 

This dish is an experimemtation with an all-veggie (cooked, roasted, and meatless) deviation from the regular Italian antipasto.

Cooked/roasted vegetarian antipasto: shrimp, mushroom, broccoli, cauliflower, black olives, and asparagus.

Red onions, herbs, spices, and Knorr bouillon to taste.

--Frances Ohanenye maintains this visual "cookbook" that features processes and ingredients in pictures. The offerings have evolved into vegetarian and food-allergy recipes. Other cooks and chefs should calibrate according to their locale, availability, and preference. Click on "Open Source Cooking" for additional information. Thanks for visiting.

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