Marinated Roasted Vegetable Antipasto Recipe

Name: Marinated Roasted Vegetable Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices; 2 zucchini, cut lengthwise into 1/4-inch thick slices; 1 red bell pepper, roasted and cut into wide strips; 1 yellow bell pepper, roasted and cut into wide strips; 1 small fennel bulb, cut lengthwise into 1/8-inch thick slices; 1/4 cup extra virgin olive oil, to taste; 6 large garlic cloves, sliced thin; 2 teaspoons fresh parsley, minced; 2 tablespoons italian seasoning; 1/2 cup black olives, diced and pitted; 1/4 cup white wine vinegar; salt, to taste; black pepper, to taste

Servings: persons

1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted and cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
1/4 cup extra virgin olive oil, to taste
6 large garlic cloves, sliced thin
2 teaspoons fresh parsley, minced
2 tablespoons italian seasoning
1/2 cup black olives, diced and pitted
1/4 cup white wine vinegar
salt, to taste
black pepper, to taste

1
Preheat oven to 500u00b0F
2
Arrange vegetables on a baking sheet and brush both sides.
3
Season with salt and pepper.
4
Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
5
When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
6
Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
7
Add some of the fresh herbs, and then some olives.
8
Sprinkle a little vinegar on top and season with salt and pepper to taste.
9
Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
10
Cover with plastic wrap and let chill at least 4 hours or overnight.
11
Release pan and use the parchment to carefully slide onto a serving platter.

390

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices, 2 zucchini, cut lengthwise into 1/4-inch thick slices, 1 red bell pepper, roasted and cut into wide strips, 1 yellow bell pepper, roasted and cut into wide strips, and more.

Yes, Marinated Roasted Vegetable Antipasto falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Marinated Roasted Vegetable Antipasto

How did you like this recipe?

Frequently Asked Questions