Make a delicious Italian Roasted Vegetable Antipasto to serve to your guests!
Roasted Vegetable Antipasto
20
minutes
30
minutes
This recipe is easy to make. You can choose whatever vegetables you want for your Roasted Vegetable Antipasto!
Ingredients
-
1 medium eggplant, cut into cubes
-
1 medium zucchini, cut into cubes
-
1 red pepper, cut into strips
-
1 yellow pepper, cut into strips
-
1 red onion, cut into thin slices
-
2 garlic cloves, chopped
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10 black olives, pitted
-
10 green olives, pitted
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1/2 cup olive oil
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2 tablespoons balsamic vinegar
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Salt and black pepper to taste
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1 teaspoon dried oregano
-
1 teaspoon dried basil (or fresh basil leaves)
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1 teaspoon dried thyme (or fresh thyme leaves)
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1/2 cup cherry tomatoes, cut in half (optional)
-
Fresh basil leaves to decorate
Preparation mode
- Preheat the oven to 200°C.
- In a large bowl, combine the eggplant, zucchini, peppers, onion and garlic.
- Add the olive oil, balsamic vinegar, salt, black pepper, oregano, basil and thyme. Mix well so that all the vegetables are well seasoned.
- Spread the seasoned vegetables on a large baking sheet in a single layer. Roast for about 25-30 minutes, stirring halfway through, until the vegetables are soft and lightly browned.
- Remove the baking dish from the oven and stir in the olives and cherry tomatoes, if using. Return to the oven for another 5 minutes.
- Remove from the oven and let it cool slightly. Transfer to a platter, garnish with fresh basil leaves and serve.
Source: https://cidadeolimpica.com.br/antepasto-de-legumes-assados/
