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
