Description
A vibrant and flavorful roasted vegetable antipasto featuring bell peppers, zucchini, eggplant, red onion, and cherry tomatoes, tossed with a zesty vinaigrette and garnished with fresh basil, shaved Parmesan, and toasted pine nuts. Perfect as an appetizer or a light meal served 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 Dressing
- 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 the oven to 425°F (220°C) and line a baking sheet with parchment paper to prepare for roasting the vegetables.
- Roast the Vegetables: Arrange the bell peppers, zucchini, eggplant, red onion, and cherry tomatoes evenly on the prepared baking sheet. Drizzle 2 tablespoons of olive oil over them, season with salt and pepper, and toss gently to coat all the vegetables.
- Bake: Place the baking sheet in the preheated oven and roast the vegetables for 25 to 30 minutes, stirring halfway through cooking to ensure even caramelization, until they are tender and slightly golden.
- Make the Vinaigrette: While the vegetables are roasting, whisk together 3 tablespoons of olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, and salt and pepper in a small bowl until fully combined into a smooth dressing.
- Toss & Serve: Once the vegetables are roasted, allow them to cool slightly. Transfer them to a serving bowl and toss with the prepared vinaigrette. Garnish with fresh basil leaves, shaved Parmesan cheese, and toasted pine nuts. Serve the antipasto at room temperature for best flavor.
Notes
- Use parchment paper for easy cleanup and to prevent sticking while roasting.
- Adjust seasoning according to taste, especially salt and pepper.
- For a nut-free version, omit the pine nuts or substitute with toasted seeds.
- This antipasto can be served warm or at room temperature and also tastes great the next day after marinating in the vinaigrette.
- Feel free to add other vegetables like mushrooms or asparagus for variety.
