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
Scale
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.
