Marinated Antipasto Recipe

• 2 c. cauliflower flowerets
• 1 med. zucchini, cut into 1/2" thick slices
• 2 c. cherry tomatoes, halved
• 1/2 of a 6 ounce. can pitted ripe olives, liquid removed
• 1 (3/4 ounce.) env. garlic & herbs or possibly Italian dry salad dressing mix
• Small romaine leaves
• 4 ounce. thinly sliced prosciutto
• 5 ounce. sliced cooked turkey, cut into bite-size strips
• 6 round slices (about 5 ounce.) Colby cheese, halved
• 3 round slices (about 4 ounce.) provolone cheese, quartered

1. In a large covered saucepan, cook cauliflower in a small amount of boiling water for 2 min.
2. Add in zucchini and continue cooking about 2 min more or possibly till vegetables are nearly tender.
3. Drain and cold slightly.
4. Place the cauliflower, zucchini, tomatoes and olives in a plastic bag.
5. Place bag in a bowl.
6. Prepare salad dressing mix according to package directions.
7. Pour dressing over vegetables.
8. Close bag and marinate in the refrigerator for 6 hrs or possibly overnight, turning bag occasionally.
9. For salads, line 6 salad plates with romaine leaves.
10. Roll up each slice of prosciutto jelly-roll style.
11. Drain vegetables, reserving dressing.
12. Arrange the prosciutto, vegetables, turkey and Colby and provolone cheeses on top of romaine.
13. Serve reserved dressing separately.
14. Serves 6.

cauliflower flowerets, zucchini, cherry tomatoes, olives, garlic, romaine leaves, turkey, colby cheese, provolone cheese

Taken from cookeatshare.com/recipes/marinated-antipasto-2559 (may not work)