This colorful platter will make you a hit with your dining party.

• Stuffed Tomatoes with Roasted Red Peppers
• Stuffed Eggs with Roasted Red Peppers
• Dolmas with Roasted Red Peppers
• Deep Fried Tofu with Roasted Red Peppers
• Roasted Red Pepper Stuffed Mushroom Caps
• Baked Potatoes with Ratatouille

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1. Remove crust from bread slices and set aside.
   
   
2. Cut tomatoes in half. Set aside shelled tomato halves. Sieve tomato pulp and discard juice. Mix pulp with 2Tbls. eggplant ratatouille oil in a low dish.
   
   
3. Take the 2 slices of bread and dip both sides in the oil mixture. Let stand for 5 min.
   
   
4. Cut bread slices into small cubes and add 1/4C. of chopped eggplant ratatouille. Mix till well blended.
   
   
5. Fill tomato halves and arrange on an ovenproof dish. Broil under a low heat for 5 min. and then broil on high until tops are toasted brown.
   
   
6. Serve at once as is or arrange on your "Vegetarian Antipasto Platter For Any Season".

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1. Cook eggs in boiling water for 5 min. from beginning of boil. Drain and fill your pot with cold water to stop the cooking process.
   
   
2. Shell the eggs. If you need to rinse them, make sure they are dry for the next step.
   
   
3. Cut eggs into halves and remove yolks and place in a mixing bowl. Add 4 Tbls. of Ajvar Vegetable Spread to the yolks and mix well till you have a creamy texture.
   
   
4. Fill your egg halves with your creamed filling.
   
   
5. Fill the egg halves with creamed filling.
   
   
6. Refrigerate till served.

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1. Rinse the rice to remove starches. Add 1 ? C. of water and bring to a boil then reduce to very low and cook for 20 min. Set aside and cool.
   
   
2. In a mixing bowl add green fried marinated peppers including oil, basil, mint, lemon juice to cooled cooked rice. Blend thoroughly.
   
   
3. Place a few spoonfuls of the rice mixture onto the vine leaf. Fold sides in and then completely roll up your parcel. Place the rolled up parcel seam down in a large shallow baking dish.
   
   
4. Brush tops of parcels with more oil and pour hot water inside your dish until it is only halfway up the sides of your parcels. Cover your dish with lid or seal with aluminum foil. Bake in preheated 375°F oven for 30 min.
   
   
5. Carefully drain your baking dish of water. Serve your dolmas chilled or hot. on a serving platter.

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1. Place a small amount of oil from Bellissima Eggplant Ratatouille in a fry pan and heat . Add tofu and pan-fry for 2-3 min. on each side.
   
   
2. Arrange tofu on a serving platter by itself or as part of "Vegetarian Antipasto Platter For Any Season".
   
   
3. Have Ajvar Vegetable Spread Hot and Mild for dipping. Remember to supply a side dish of toothpicks for your guests.

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1. Remove stems from mushrooms and set aside topside down.
   
   
2. Chop up Bellissima Roasted Red Pepper with garlic into small pieces and add a teaspoon full to your mushroom caps. Sprinkle with parmesan cheese and broil for a few seconds in a hot oven till tops are toasted.
   
   
3. Arrange on a platter and serve hot as an antipasto or a side dish to an entree.

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1. Scrub potatoes. Take the tip of a knife and poke at least 4 areas of your potato. Place on an oven proof dish and bake for 40 min.
   
   
2. When potatoes are cooled enough to handle cut into halves and scrape inside into a mixing bowl. Stir in milk, butter, salt and pepper to taste and chopped eggplant ratatouille. Mix well.
   
   
3. Fill your potato shells with mixture. Drizzle with some Bellissima oil from eggplant ratatouille to further enrich the flavor. Place on a cookie sheet and broil tops till slightly brown.Arrange on a platter and serve hot.

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