These vegetables are a staple in my house. They are not only delicious, but they are so versatile, you can use them and reuse them in so many ways.
How I Like to Serve the Veggie Antipasto
I like to serve them with focaccia, and a cheese and meats platter. Allow me to go into detail.
The focaccia will preferably be crusty golden and heavily salted. I serve it along a sinful cheese platter consisting of a mix of cheeses, hard and soft. So burrata will make the cut, a large wedge of Parmesan for sure, and probably something like a provolone or a gruyere.
A simple caprese salad next to these veggies is a winner too.
For the cold cuts I like to include a pepper crusted salami, prosciutto and, my fav…thinly sliced mortadela.
Olives, pistachios, marinated artichokes and sweet drop peppers make the perfect complement to this italian antipasto feast.
This is literally my death row meal. The amount of pleasure and happiness this kind of food brings me is not even normal. I could eat this every single day of my life and be the happiest! Oh and don’t forget the wine!
The left overs are perfect to chop in a salad, or serve warm on top of some grilled chicken. Or even tossed cold in a pasta salad. There are so many ways to transform these veggies!
Detailed instructions on how to make this Roasted Vegetable Antipasto:
The prepping for this dish is simple. For the eggplant, the preparation requires a bit of TLC, so I like to start with it first.
Eggplant tends to have a bit of bitterness, to draw that out, salt is what does the trick.
Wash the eggplant, and slice it into 1/2 inch slices and salt it all over. Let it sit for at least 10 minutes, perfect time for you to prep the rest of the vegetables!
Tip! Place the eggplant in a bowl lined with a sifter. This helps the salted eggplant sit in the same place where you’ll rinse it.
Wash your veggies, and peel and slice the carrots. Then, slice the zucchini and squash into 1/2′ slices. The carrots can definitely be 1/4 inch thick as they take a little longer to cook.
Cut the pepper and onions into thin strips. I happen to like my onion string-thin, but it is completely up to you.
Once the eggplant has rested, rinse off all the salt with cold water and pat dry on both sides.
Line two large baking sheets with aluminum foil.
Tip! Lining the baking sheets with aluminum foil, makes the cleaning so much easier!
Place the peppers, onions and eggplant in the same cookie sheet and the zuchinni, squash and carrots in another cookie sheet.
Arrange all the vegetables in a layer and season generously with Salt and Pepper and Olive oil.
Tip! I add more olive oil to the eggplants than the rest of the veggies. Eggplants are like sponges, so they absorb the olive oil and it helps the eggplant soften during the cooking process.
Place the pan with the zucchini and squash pan on the rack below the pan with the onions and peppers.
Tip! Every 15 minutes or so, using a long pair of tongs, try to move the vegetables around to help steam escape.
The zucchini, squash and carrots will be done at about minute 45. Once they are tender, remove from the oven.
At this time, drizzle a little balsamic vinegar on to the onions and the eggplants. If the eggplants are turning into moosh, you’re on the right track.
Raise the temperature of the oven to 400° and cook the remaining vegetables for 10-15 more minutes.
Tip! The vegetables in this recipe are interchangeable with any other veggies. It’s about the roasting process and the flavor they develop as they roast. The roasting process brings out the sweetness and the flavor of all the vegetables, even zucchini and squash!
- cookie sheets
- long tongs
- vegetable peeler
- 1 large onion
- 1 sweet bell peppers sliced thinly
- 3 zuchini cut in 1/2' slices
- 2 yellow squash cut in 1/2' slices
- 1 large eggplant2 cut in 1/2' slices
- 1 large carrot cut in 1/4' slices peeled
- Salt and Pepper
- Balsamic Vinegar
- Preheat the oven to 375 degrees.
- Prep the eggplant: wash, slice and generously, salt the slices of eggplant.
- Let the eggplant sit for 10 minutes or so. After the 10 minutes, rinse the eggplant slices with cold water and pat dry on both sides.
- Line two large baking sheets with aluminum foil.
- Place the peppers, onions and eggplant in the same cookie sheet as they take around the same time to cook. The zucchini cooks quicker and releases a lot of water so I prefer to cook it in a separate cookie sheet along with the yellow squash and carrots.
- Arrange all the vegetables in a single layer and season generously with Salt and Pepper and Olive oil. Be more generous with the olive oil added to the eggplant.
- Bake for 45 minutes.
- Place the zuchinni and squash on the rack below the eggplant and onions.
- Using a long pair of tongs, every 15 minutes or so, try to move the vegetables around to help the steam escape.
- The zuchinni and squash will be done around mintue 45.
- Once the zuchinni is out of the oven, drizzle a little balsamic vinegar on to the onions and the eggplants. If the eggplants are turning into moosh, you're on the right track.
- Raise the temperature of the oven to 400°
- Cook the remaining vegetables for 10-15 more minutes.
- Remove the onions, peppers and eggplant.
- Let the vegetables cool a bit before serving. They are just as tasty warm as they are cold.