Description
This Roasted Vegetable Antipasto is a flavorful and colorful dish perfect for serving as part of an antipasto spread. Roasted to perfection, the combination of eggplant, zucchini, bell peppers, onion, and cherry tomatoes, seasoned with herbs and balsamic vinegar, creates a delightful Mediterranean-inspired appetizer.
Ingredients
Scale
Eggplant:
- 1 medium eggplant, cut into 1-inch cubes
Zucchini:
- 2 medium zucchini, sliced into 1/2-inch rounds
Bell Peppers:
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
Onion:
- 1 red onion, cut into wedges
Cherry Tomatoes:
- 8 oz cherry tomatoes, halved
Seasonings:
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tsp dried oregano
- 1 tsp dried basil
Finishing Touches:
- 2 tbsp balsamic vinegar
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the Oven: Preheat the oven to 425°F (220°C).
- Prepare Vegetables: Place eggplant, zucchini, bell peppers, onion, and cherry tomatoes on a baking sheet. Drizzle with olive oil, sprinkle with salt, pepper, oregano, and basil. Toss to coat.
- Roast Vegetables: Roast for 25–30 minutes, stirring halfway, until tender and browned. Drizzle with balsamic vinegar.
- Finish and Serve: Transfer to a platter, sprinkle with parsley, and serve warm or at room temperature.
Notes
- You can serve the vegetables chilled for a refreshing option.
- This dish pairs well with cheeses, cured meats, and crusty bread.
- Adjust vegetables based on seasonal availability.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 120
- Sugar: 8 g
- Sodium: 330 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 3 g
- Cholesterol: 0 mg
