If you are looking for a vibrant and delicious dish that combines the deep, caramelized flavors of roasted veggies with the refreshing zing of a tangy vinaigrette, this Roasted Vegetable Antipasto Recipe is your new best friend. Bursting with color, texture, and layers of savory goodness, it makes a delightful starter or a standout side that’s perfect for sharing. The mix of tender bell peppers, zucchini, eggplant, and cherry tomatoes roasted to perfection, paired with a bright dressing and fresh garnishes, will have everyone asking for seconds.
Ingredients You’ll Need
The beauty of this Roasted Vegetable Antipasto Recipe lies in its simplicity and how each ingredient plays a crucial role in delivering a harmonious balance of taste and texture. Fresh vegetables bring vibrancy and natural sweetness, while the dressing adds a lively contrast, making every bite exciting.
- Red bell pepper: Adds a sweet, smoky flavor and bright red color that enlivens the dish.
- Yellow bell pepper: Brings subtle sweetness and a sunny hue to the mix.
- Zucchini: Offers a tender bite with a mild, earthy taste.
- Eggplant: Provides a hearty texture and slightly creamy contrast once roasted.
- Red onion: Infuses a gentle sharpness that mellows beautifully when roasted.
- Cherry tomatoes: Burst with juicy sweetness to balance the savory notes.
- Olive oil: Essential for roasting to develop caramelization and rich flavor.
- Salt and pepper: Basic seasonings to elevate and balance all the ingredients.
- Red wine vinegar: Adds a bright acidity and depth in the vinaigrette.
- Garlic clove: Brings aromatic warmth to the dressing.
- Dried oregano: Offers a classic herbaceous touch perfect for Mediterranean dishes.
- Dijon mustard: Adds a smooth, tangy complexity to the vinaigrette.
- Fresh basil leaves: Used as garnish to introduce a fragrant, fresh note that lifts the whole dish.
- Shaved Parmesan cheese: Provides savory richness and a slightly nutty finish.
- Toasted pine nuts: Add crunch and a buttery flavor contrast.
How to Make Roasted Vegetable Antipasto Recipe
Step 1: Preheat & Prep
Start by heating your oven to a toasty 425°F (220°C) and lining a baking sheet with parchment paper. This high temperature is key to getting that perfect caramelization on the vegetables, which brings out their natural sweetness and depth of flavor.
Step 2: Roast the Vegetables
Place the red and yellow bell peppers, zucchini rounds, diced eggplant, red onion wedges, and cherry tomatoes on the baking sheet. Drizzle evenly with olive oil, then sprinkle with salt and freshly ground pepper. Toss everything together so each piece is coated, ensuring an even roast and delicious texture.
Step 3: Bake
Roast the veggies for about 25 to 30 minutes, stirring once halfway through. This step helps each vegetable cook evenly and develop that lovely tender yet slightly caramelized and charred exterior, which is the hallmark of this antipasto.
Step 4: Make the Vinaigrette
While your vegetables are roasting, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, minced garlic, dried oregano, Dijon mustard, and a pinch of salt and pepper. This vinaigrette will tie all the rich, roasted flavors together with a bright, tangy note that wakes up every bite.
Step 5: Toss & Serve
Once the vegetables are out of the oven, let them cool just enough so they are warm but not hot. Transfer them to a mixing bowl, pour the vinaigrette over, and toss gently to coat. Finish with a sprinkling of fresh basil leaves, shavings of Parmesan cheese, and toasted pine nuts for texture and extra flavor. Serve at room temperature to really savor the vibrant layers.
How to Serve Roasted Vegetable Antipasto Recipe
Garnishes
Adding fresh basil leaves, shaved Parmesan, and toasted pine nuts not only enhances the flavor but adds beautiful visual appeal and diverse textures. The fresh herbs cut through the richness, the Parmesan gives a salty, nutty dimension, and pine nuts provide a delightful crunch that keeps every bite interesting.
Side Dishes
This roasted vegetable antipasto is wonderfully versatile. Serve it alongside crusty bread or warm focaccia to soak up the delicious vinaigrette. It also pairs beautifully with grilled meats or fish for a Mediterranean-inspired meal, or with a simple pasta to add a colorful vegetable boost.
Creative Ways to Present
Think beyond the bowl and consider layering your antipasto in clear glass jars for a stunning presentation at picnics or parties. You can also spread it over a large platter, garnishing with additional fresh herbs and shaved cheese, inviting everyone to graze and enjoy the vibrant flavors together.
Make Ahead and Storage
Storing Leftovers
Your leftover Roasted Vegetable Antipasto Recipe keeps beautifully in an airtight container in the fridge for up to 3 days. The flavors actually meld and deepen, making it a perfect make-ahead dish that tastes even better the next day.
Freezing
If you want to save this antipasto for longer, freezing is possible. Store it in a sealed freezer-safe container for up to 2 months. Keep in mind that some vegetables might soften a bit more after freezing, but the flavors will still be delicious.
Reheating
Reheat gently in a warm oven or microwave just until heated through — you don’t want to overcook and lose that perfect tender texture. Alternatively, enjoy it at room temperature straight from the fridge for a refreshing bite.
FAQs
Can I use other vegetables in this Roasted Vegetable Antipasto Recipe?
Absolutely! Feel free to experiment with eggplant, mushrooms, asparagus, or even carrots. The key is to use vegetables that roast well and develop a nice caramelized flavor.
Is this antipasto served hot or cold?
This dish is best served at room temperature or slightly warm. It allows the flavors to shine without the vegetables becoming too soft or losing their texture.
Can I make the vinaigrette ahead of time?
Yes, the vinaigrette can be made a day ahead and stored in the fridge. Just whisk it again before tossing with the vegetables to re-emulsify the ingredients.
What can I substitute for Parmesan if I want a vegan option?
For a vegan twist, replace Parmesan with toasted nutritional yeast or simply skip the cheese and add an extra handful of toasted nuts for that savory crunch.
How do I prevent the vegetables from becoming too mushy?
Make sure to roast at a high temperature and avoid overcrowding the baking sheet. Stirring halfway through ensures even cooking and keeps them tender but not mushy.
Final Thoughts
This Roasted Vegetable Antipasto Recipe is a celebration of simple, fresh ingredients elevated by the magic of roasting and bright, zesty vinaigrette. It’s one of those dishes that feels both rustic and sophisticated, perfect for casual dinners or special occasions. I truly encourage you to try making it—you’ll find it’s a crowd-pleaser that’s as good the next day and endlessly adaptable to your favorite veggies and garnishes!
Print
Roasted Vegetable Antipasto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Vegetable Antipasto featuring a medley of bell peppers, zucchini, eggplant, red onion, and cherry tomatoes, all roasted to tender perfection and tossed in a tangy homemade vinaigrette. This delightful appetizer is garnished with fresh basil, shaved Parmesan, and toasted pine nuts, perfect for serving at room temperature.
Ingredients
Roasted Vegetables
- 1 red bell pepper, cut into strips
- 1 yellow bell pepper, cut into strips
- 1 zucchini, sliced into rounds
- 1 small eggplant, diced
- 1 red onion, cut into wedges
- 1 cup cherry tomatoes
- 2 tbsp olive oil
- Salt and pepper to taste
Vinaigrette
- 3 tbsp olive oil
- 2 tbsp red wine vinegar
- 1 garlic clove, minced
- 1 tsp dried oregano
- 1 tsp Dijon mustard
- Salt and pepper to taste
Garnish
- Fresh basil leaves
- Shaved Parmesan cheese
- Toasted pine nuts
Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast the Vegetables: Arrange the red and yellow bell peppers, zucchini slices, diced eggplant, red onion wedges, and cherry tomatoes evenly on the prepared baking sheet. Drizzle the vegetables with 2 tablespoons of olive oil and season well with salt and pepper. Toss everything gently to ensure all veggies are coated with oil and seasoning.
- Bake: Place the baking sheet in the preheated oven and roast the vegetables for 25 to 30 minutes. Halfway through roasting, stir the vegetables to promote even cooking and caramelization. Roast until the vegetables are tender and have slightly caramelized edges.
- Make the Vinaigrette: While the vegetables are roasting, prepare the vinaigrette by whisking together 3 tablespoons olive oil, 2 tablespoons red wine vinegar, minced garlic, dried oregano, Dijon mustard, and salt and pepper to taste until well combined.
- Toss & Serve: Once the vegetables have roasted, allow them to cool slightly. Transfer them to a large bowl and pour the vinaigrette over the warm vegetables. Toss gently to coat. Garnish with fresh basil leaves, shaved Parmesan cheese, and toasted pine nuts. Serve the antipasto at room temperature for the best flavor.
Notes
- Feel free to substitute or add other vegetables like mushrooms or asparagus.
- To toast pine nuts, heat them in a dry skillet over medium heat for 2-3 minutes until golden and fragrant, stirring frequently.
- This antipasto can be served warm, at room temperature, or chilled based on preference.
- Prepare the roasted vegetables and vinaigrette a day ahead to let flavors meld; store separately and combine before serving.
- For a vegan option, omit the Parmesan cheese or substitute with a plant-based alternative.
