Description
A vibrant and flavorful Roasted Vegetable Antipasto featuring a medley of eggplant, zucchini, bell peppers, onion, and cherry tomatoes, tossed with olive oil, balsamic vinegar, and herbs, then roasted to perfection. This Italian-inspired appetizer is perfect served warm or at room temperature, and makes a delightful vegan and gluten-free starter or side dish.
Ingredients
Scale
Vegetables
- 1 medium eggplant, cut into 1-inch cubes
- 2 medium zucchinis, sliced into ½-inch rounds
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
- 1 red onion, cut into wedges
- 8 oz cherry tomatoes
Seasoning and Garnish
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, torn
- ¼ cup marinated artichoke hearts, drained and halved
- ¼ cup Kalamata olives, pitted
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and line a large baking sheet with parchment paper to prevent sticking and ensure easy cleanup.
- Prepare and Toss Vegetables: In a large bowl, combine the eggplant cubes, zucchini slices, red and yellow bell peppers, red onion wedges, and cherry tomatoes. Add olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Toss everything thoroughly until the vegetables are evenly coated with the seasoning mixture.
- Roast the Vegetables: Spread the seasoned vegetables out in a single layer on the prepared baking sheet to allow even roasting. Place in the oven and roast for 25 to 30 minutes. Halfway through cooking, stir the vegetables to promote even caramelization and tenderness.
- Cool the Roasted Vegetables: Once the vegetables are tender and slightly caramelized, remove the baking sheet from the oven. Let the vegetables cool for about 10 minutes to bring out their full flavors and simplify handling.
- Assemble the Antipasto: Transfer the roasted vegetables to a serving dish. Gently fold in torn fresh basil leaves, halved marinated artichoke hearts, and pitted Kalamata olives to add additional texture and flavor layers.
- Serve: This antipasto can be served warm or at room temperature, making it convenient for various serving occasions. Enjoy as an appetizer or a vibrant side dish.
Notes
- This antipasto can be prepared a day in advance and stored in the refrigerator. Allow it to come to room temperature before serving to enhance its flavors.
- Add crumbled feta or mozzarella pearls for a richer, creamier version if dairy is suitable for your diet.
- Use fresh, high-quality olive oil and balsamic vinegar to maximize the flavor of the dish.
