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Brie with Mixed Vegetable Antipasto

6 appetizer-sized servings


No Added Sugars

Nutritional Facts Per Serving

7.8 g
5 g
1.2 g
Show All Nutrition Facts

Nutritional Facts

  • Amount Per Serving % Daily Value
  • Calories 193
  • Fat 16.2 g
    • Saturated   6.8 g
    • + Trans 
  • Cholesterol 34 mg
  • Sodium   320 mg
  • Carbohydrate 5 g
    • Fibre   1.2 g
    • Sugars  
  • Protein 7.8 g
    • Vitamin A 11 %
    • Vitamin C 38 %
    • Calcium 8 %
    • Iron 5 %


Place the oil in a medium-sized pot and set over medium heat. Add the zucchini, onion, bell pepper and garlic and cook 3 to 4 minutes. Mix in the tomatoes and cook 4 to 5 minutes more, or until the tomatoes start to soften. Remove from the heat and mix in the pesto, olives, salt and pepper. Cool to room temperature and then refrigerate until ready to serve (can be made a day in advance). When ready to serve, set a bowl of the antipasto on a board with the cheese and sliced baguette.

Note: Diced means to cut into 1/8 inch to 1/4 inch cubes.

Serving Suggestions

Create a Mediterranean-style meal by serving the cheese and antipasto as an appetizer, followed by one of the main course dishes found in our website recipe collection, such as Baked Halibut on Mediterranean-style Pan-fried Potatoes, Clam, Tomato and Italian Sausage Stew, or Mediterranean-style Roast Chicken.

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