Roasted Vegetable Antipasto is the definition of a vibrant, crowd-pleasing dish that turns the simplest veggies into something truly irresistible. Think caramelized edges, colorful layers, and Mediterranean flair all beautifully presented on one platter. Whether you’re looking for a stunning party appetizer, a lazy-weekend lunch, or a make-ahead side for your next get-together, this recipe delivers flavor, color, and pure feel-good energy with every bite.
Ingredients You’ll Need
You probably have most of these ingredients on hand, and each one brings its own personality to the party. Aim for the best, freshest produce you can find—and let the herbs, olive oil, and toppings work their magic. Roasted Vegetable Antipasto is all about simple, high-impact flavors coming together on one plate.
- Zucchini: Sliced into rounds, its mild flavor soaks up the herbs for a perfect, tender bite.
- Yellow squash: Adds sunshine to the platter, both in color and subtle sweetness.
- Red bell pepper: Cut into strips, it brings a gentle, roasted smokiness and gorgeous color.
- Yellow bell pepper: Slightly milder than red, for a great color contrast and mellow sweetness.
- Eggplant: Cut into cubes or rounds, it roasts up melt-in-your-mouth creamy and soaks in every flavor.
- Red onion: Adds sweetness and a punch of color as it caramelizes in the oven.
- Olive oil: Don’t skimp! It helps everything caramelize and infuses earthy, fruity notes.
- Dried Italian herbs: Classic basil, oregano, and thyme bring that “just like Nonna made” aroma.
- Salt: Essential for coaxing out the vegetables’ natural flavor—taste as you go!
- Black pepper: A little goes a long way for gentle heat and depth.
- Marinated artichoke hearts: These little beauties bring acidity, zing, and luscious texture.
- Kalamata olives: Briny, punchy, and oh-so-addictive—scatter them generously.
- Fresh basil leaves: Tear them up for aroma and a burst of herby green freshness.
- Balsamic glaze (optional): Adds a sweet-tart finish that really wakes up your tastebuds.
- Shaved Parmesan cheese (optional): Just a few shavings for savory luxury right before serving.
How to Make Roasted Vegetable Antipasto
Step 1: Prep Your Oven and Baking Sheet
Start by preheating your oven to 425°F—high heat is key for those golden, caramelized edges! Line a large baking sheet with parchment paper to keep cleanup a breeze and prevent the veggies from sticking. The parchment also helps get a lovely, even roast on every piece.
Step 2: Toss the Veggies
In a spacious bowl, combine the zucchini, yellow squash, red and yellow bell peppers, eggplant, and red onion. Drizzle on the olive oil, sprinkle with Italian herbs, salt, and pepper, and toss until every bit is glistening. You want each veggie coated, so they roast evenly and soak up those savory flavors that make Roasted Vegetable Antipasto shine.
Step 3: Arrange and Roast
Spread your tossed vegetables in a single, even layer on the baking sheet—don’t overcrowd, or you’ll end up steaming instead of roasting. Slide the sheet into the oven and set your timer for 25 to 30 minutes. About halfway through, toss the veggies with a spatula so every side has a chance to caramelize and brown to perfection.
Step 4: Assemble the Antipasto
When the veggies are tender and irresistibly golden, transfer them to a large serving platter. Now bring in the flavor fireworks: add drained marinated artichoke hearts, scatter Kalamata olives, and tear fresh basil leaves over everything. For an extra hint of glamour, drizzle with balsamic glaze and top with a flourish of shaved Parmesan, if using.
Step 5: Serve and Enjoy
Your Roasted Vegetable Antipasto is ready! You can serve it warm right off the tray, let it cool to room temperature, or even chill it—it’s delicious every way. Pair it with crusty bread, bold cheeses, and your favorite Italian nibbles for the ultimate antipasto experience.
How to Serve Roasted Vegetable Antipasto
Garnishes
Don’t skip the finishing touches: a few extra torn basil leaves, another drizzle of balsamic glaze, or a shower of shaved Parmesan will make your platter pop with color and aroma. Even a grind of black pepper can lift the whole dish, making every bite of Roasted Vegetable Antipasto more irresistible.
Side Dishes
This antipasto pairs beautifully with all sorts of Mediterranean favorites—think crisp crostini, a selection of Italian cheeses, thin slices of prosciutto, or even a pile of warm focaccia. For a heartier meal, serve alongside grilled chicken or toss with pasta for a robust, veggie-packed feast.
Creative Ways to Present
Get playful! Arrange your Roasted Vegetable Antipasto in neat rows or swirl the veggies together for a rustic vibe. For parties, serve in small individual bowls or spoon onto endive leaves for easy, hand-held bites. Nestle the platter among cured meats or alongside a cheese board for a complete antipasto spread that steals the show.
Make Ahead and Storage
Storing Leftovers
If you have leftovers, simply store them in an airtight container in the fridge for up to 3 days. The flavors mingle and deepen over time, making the second-day Roasted Vegetable Antipasto even more delicious for lunchboxes, grain bowls, or savory wraps.
Freezing
While you can freeze roasted vegetables, the texture does soften more once thawed, so reserve freezing for leftovers you plan to use in casseroles, soups, or pasta later. Cool completely and store in a freezer-safe bag for up to 2 months, then thaw overnight in the fridge before using.
Reheating
To rewarm, spread the veggies out on a baking sheet and heat in a 350°F oven for about 10 minutes, or zap in the microwave for a minute or two. Add finishing garnishes fresh, just before serving, for the best flavor and color.
FAQs
Can I make Roasted Vegetable Antipasto a day in advance?
Absolutely! In fact, making it ahead allows those lovely flavors to develop even more. Simply roast the vegetables, cool completely, and store them separately. When it’s time to serve, assemble with the artichokes, olives, and garnishes for a just-made look and taste.
What other vegetables can I add?
Feel free to get creative with your produce drawer! Mushrooms, asparagus, cherry tomatoes, or even fennel can join the mix. Just aim to cut everything in similar sizes for even roasting and watch the oven, as softer veggies may cook a little faster.
Is this recipe gluten-free and vegetarian?
Yes, Roasted Vegetable Antipasto is naturally vegetarian and gluten-free as written. It fits beautifully into an array of diets and is a guaranteed winner for mixed-crowd gatherings.
Can I double or triple the recipe for a bigger crowd?
Absolutely! The more, the merrier. Just use additional baking sheets so you can keep the veggies in a single layer for proper roasting. Feel free to adjust the seasonings and garnishes to taste.
What’s the best way to transport Roasted Vegetable Antipasto to a potluck?
Let the roasted vegetables cool, store them in an airtight container, and keep the garnishes separate. Assemble everything right before serving for the prettiest presentation—no one will guess it traveled!
Final Thoughts
With its rainbow of flavors and festive appeal, Roasted Vegetable Antipasto is my go-to way to impress friends, treat myself, or simply brighten up any table. Give it a try—you’ll love how it transforms humble veggies into pure gold, every single time!
Print
Roasted Vegetable Antipasto Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Appetizer, Side Dish
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian, Gluten-Free
Description
This Roasted Vegetable Antipasto is a colorful and flavorful dish perfect for entertaining. A mix of zucchini, squash, bell peppers, eggplant, and red onion, roasted to perfection and combined with artichoke hearts, olives, and fresh basil. Drizzle with balsamic glaze and top with Parmesan for a delightful appetizer or side.
Ingredients
Vegetables:
- 1 zucchini (sliced into rounds)
- 1 yellow squash (sliced)
- 1 red bell pepper (cut into strips)
- 1 yellow bell pepper (cut into strips)
- 1 small eggplant (cut into cubes or rounds)
- 1 red onion (cut into wedges)
Seasoning and Extras:
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup marinated artichoke hearts (drained)
- 1/4 cup Kalamata olives (pitted)
- 1/4 cup fresh basil leaves (torn)
- 1 tablespoon balsamic glaze (optional)
- Shaved Parmesan cheese for garnish (optional)
Instructions
- Preheat oven: Preheat oven to 425°F. Line a large baking sheet with parchment paper.
- Toss vegetables: In a large bowl, toss the zucchini, squash, bell peppers, eggplant, and red onion with olive oil, Italian herbs, salt, and pepper. Spread on baking sheet.
- Roast: Roast for 25–30 minutes, stirring halfway through, until tender and slightly caramelized.
- Assemble: Transfer roasted vegetables to a serving platter. Add artichokes, olives, and basil. Drizzle with balsamic glaze if desired and garnish with Parmesan.
- Serve: Serve warm, at room temperature, or chilled as part of an antipasto spread.
Notes
- Pairs well with crusty bread, cured meats, and cheese.
- You can roast the veggies a day ahead and assemble just before serving.
Nutrition
- Serving Size: 1/6 of recipe
- Calories: 120
- Sugar: 6g
- Sodium: 340mg
- Fat: 8g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 2mg
