Roasted Vegetable Antipasto Recipe

Name: Roasted Vegetable Antipasto
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 large onion, cut into 3/8 inch wedges; ¼ cup extra virgin olive oil; 12 small eggplant, cut lengthwise; 1 small red bell pepper; 1 small yellow bell pepper; 4 ounces portabella mushrooms, cut into 3/8 inch slices; ¼ cup white wine; 2 tablespoons balsamic vinegar; 1 teaspoon dried basil leaves; ½ teaspoon dried oregano leaves; ½ teaspoon salt; ¼ teaspoon pepper; 2 garlic cloves, minced

Servings: persons

12 large onion, cut into 3/8 inch wedges
¼ cup extra virgin olive oil
12 small eggplant, cut lengthwise
1 small red bell pepper
1 small yellow bell pepper
4 ounces portabella mushrooms, cut into 3/8 inch slices
¼ cup white wine
2 tablespoons balsamic vinegar
1 teaspoon dried basil leaves
½ teaspoon dried oregano leaves
½ teaspoon salt
¼ teaspoon pepper
2 garlic cloves, minced

1
Heat oven to 400.
2
Arrange onion wedges in ungreased baking pan.
3
Drizzle with 1 T. of the oil.
4
Bake for 5 minutes.
5
Meanwhile, cut eggplant half crosswise into 3/8 inch thick slices.
6
Cut top and bottom from red and yellow pepper; reserve for another use.
7
Remove seeds and membranes from peppers.
8
Cut into 1x2 inch strips.
9
Remove pan from oven and add eggplant, bell peppers and mushrooms to pan.
10
Drizzle with remaining oil.
11
Bake 10 minutes.
12
Turn vegetables; bake and additional 5 to 10 minutes or until veggies are crisp tender.
13
In medium bowl, combine all marinade ingredients.
14
Add roasted vegetables; toss to coat.
15
Cover; refrigerate 1 hour or until cool.
16
To serve, drain vegetables; arrange on serving platter.
17
Discard marinade.

391

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: 12 large onion, cut into 3/8 inch wedges, ¼ cup extra virgin olive oil, 12 small eggplant, cut lengthwise, 1 small red bell pepper, and more.

Yes, 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.

Roasted Vegetable Antipasto

How did you like this recipe?

Frequently Asked Questions