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
Scale
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
