A medley of roasted vegetables marinated in a tangy vinaigrette, this roasted vegetable antipasto is the perfect appetizer or side dish for any occasion. Bursting with Mediterranean flavors, it's a vibrant and healthy dish that pairs beautifully with crusty bread, charcuterie, or even as a topping for salads and sandwiches.
Why You’ll Love This Recipe
- Easy to make – Simply roast the vegetables and toss them with a quick vinaigrette.
- Versatile – Serve it as an appetizer, side dish, or even as a light meal.
- Healthy and nutritious – Packed with fiber, vitamins, and antioxidants.
- Perfect for meal prep – Tastes even better as the flavors meld over time.
- Customizable – Use your favorite seasonal vegetables or garnishes.
Ingredients
(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)
- Red bell pepper, cut into strips
- Yellow bell pepper, cut into strips
- Zucchini, sliced into rounds
- Eggplant, diced
- Red onion, cut into wedges
- Cherry tomatoes
- Olive oil
- Salt and pepper to taste
For the Vinaigrette:
- Olive oil
- Red wine vinegar
- Garlic, minced
- Dried oregano
- Dijon mustard
- Salt and pepper to taste
Optional Garnishes:
- Fresh basil leaves
- Shaved Parmesan cheese
- Toasted pine nuts
Directions
- Preheat the oven to 425°F (220°C) and line a baking sheet with parchment paper.
- Arrange the bell peppers, zucchini, eggplant, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Roast the vegetables for 25-30 minutes, stirring halfway through, until they are tender and slightly caramelized.
- While the vegetables roast, whisk together all the vinaigrette ingredients in a small bowl.
- Remove the vegetables from the oven and let them cool slightly. Transfer them to a large bowl and toss with the vinaigrette.
- Garnish with fresh basil, Parmesan, or pine nuts if desired. Serve at room temperature with crusty bread or as part of a charcuterie board.
Servings and Timing
- Prep Time: 15 minutes
- Cooking Time: 30 minutes
- Total Time: 45 minutes
- Servings: 6 servings
- Calories per serving: 180 kcal
Variations
- Add protein – Toss in grilled chicken, chickpeas, or mozzarella for a heartier dish.
- Try different vegetables – Swap in mushrooms, asparagus, or artichokes.
- Make it spicy – Add a pinch of red pepper flakes to the vinaigrette.
- Use a balsamic glaze – Drizzle balsamic reduction for a touch of sweetness.
- Vegan-friendly version – Omit Parmesan and add more nuts for richness.
Storage and Reheating
- Refrigeration: Store leftovers in an airtight container for up to 4 days.
- Freezing: Not recommended, as the texture of roasted vegetables changes when frozen.
- Reheating: Enjoy at room temperature, or gently warm in the oven at 300°F (150°C) for a few minutes.
FAQs
How do I serve roasted vegetable antipasto?
It can be served on its own, with crusty bread, or as part of a charcuterie board. You can also use it as a topping for salads, pasta, or sandwiches.
Can I make this recipe ahead of time?
Yes! This dish tastes even better after a few hours as the flavors meld together.
What’s the best way to roast vegetables evenly?
Cut the vegetables into similar sizes and spread them in a single layer on the baking sheet to ensure even roasting.
Can I use a different dressing?
Absolutely! A balsamic vinaigrette or lemon-based dressing works well too.
Is this recipe vegan?
Yes, just omit the Parmesan cheese or replace it with a vegan alternative.
Can I grill the vegetables instead of roasting?
Yes! Grilling adds a smoky flavor that complements the vinaigrette beautifully.
What can I do with leftovers?
Use leftovers in sandwiches, wraps, grain bowls, or even blended into a dip.
How can I prevent the vegetables from becoming too mushy?
Avoid overcrowding the baking sheet, and roast at a high temperature to get a nice caramelization.
Can I add olives or capers for extra flavor?
Yes, both add a delicious briny contrast to the roasted vegetables.
Is this dish gluten-free?
Yes! Just ensure that any garnishes or bread served alongside are also gluten-free.
Conclusion
Roasted vegetable antipasto is a delicious, easy, and versatile dish that’s perfect for any occasion. Whether you're serving it as an appetizer, side dish, or meal on its own, this Mediterranean-inspired recipe is sure to impress. Make a batch ahead of time and enjoy its vibrant flavors throughout the week!
Roasted Vegetable Antipasto
- Total Time: 45 minutes
- Yield: 6 servings
- Diet: Vegetarian
Description
A medley of roasted vegetables marinated in a tangy vinaigrette, this Roasted Vegetable Antipasto is a vibrant and healthy appetizer or side dish bursting with Mediterranean flavors. Perfect with crusty bread, as part of a charcuterie board, or as a topping for salads and sandwiches, this dish is easy to make, meal-prep-friendly, and naturally gluten-free.
Ingredients
For the 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
For the 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
Optional Garnishes:
- 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.
- Roast the Vegetables: Arrange bell peppers, zucchini, eggplant, red onion, and cherry tomatoes on the baking sheet. Drizzle with olive oil, season with salt and pepper, and toss to coat.
- Bake: Roast for 25-30 minutes, stirring halfway through, until tender and slightly caramelized.
- Make the Vinaigrette: While the vegetables roast, whisk together olive oil, red wine vinegar, garlic, oregano, Dijon mustard, salt, and pepper.
- Toss & Serve: Let the roasted vegetables cool slightly, then transfer them to a bowl and toss with the vinaigrette. Garnish with fresh basil, Parmesan, or pine nuts. Serve at room temperature.
Notes
- For a smoky flavor, grill the vegetables instead of roasting.
- To prevent mushiness, avoid overcrowding the baking sheet.
- Store leftovers in an airtight container for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer
- Method: Roasting
- Cuisine: Mediterranean
