Best 2 Marinated Roasted Vegetable Antipasto Recipes

Marinated Roasted Vegetable Antipasto is a flavorful and vibrant dish that is perfect for any occasion. It is a combination of roasted vegetables, such as bell peppers, zucchini, and eggplant, marinated in a tangy and aromatic dressing. The vegetables are then roasted until tender and caramelized, creating a delicious and healthy dish that is sure to impress your guests.

Here are our top 2 tried and tested recipes!

MARINATED ROASTED VEGETABLE ANTIPASTO

Marinated Roasted Vegetable Antipasto image

Provided by Food Network

Categories appetizer

Time 20m

Number Of Ingredients 11

Ingredients

1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted & cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
6 large cloves garlic, sliced thin
2/3 cup diced pitted black olives
1/3 cup minced fresh herbs (parsley, basil, oregano, thyme)
1/4 cup white wine vinegar
Salt and pepper to taste
Extra-virgin olive oil to taste

Steps:

Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

MARINATED ROASTED VEGETABLE ANTIPASTO

Marinated Roasted Vegetable Antipasto image

This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.

Provided by 2Bleu

Categories Peppers

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted and cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
1/4 cup extra virgin olive oil, to taste
6 large garlic cloves, sliced thin
2 teaspoons fresh parsley, minced
2 tablespoons italian seasoning
1/2 cup black olives, diced and pitted
1/4 cup white wine vinegar
salt, to taste
black pepper, to taste

Steps:

Preheat oven to 500°F
Arrange vegetables on a baking sheet and brush both sides.
Season with salt and pepper.
Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
Add some of the fresh herbs, and then some olives.
Sprinkle a little vinegar on top and season with salt and pepper to taste.
Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
Cover with plastic wrap and let chill at least 4 hours or overnight.
Release pan and use the parchment to carefully slide onto a serving platter.

Nutrition Facts : Calories 152.8, Fat 10.8, SaturatedFat 1.5, Sodium 109.8, Carbohydrate 14, Fiber 5.5, Sugar 4.3, Protein 2.8

Tips for Making the Best Marinated Roasted Vegetable Antipasto:

Choose fresh, high-quality vegetables. This will make a big difference in the final flavor of the dish.
Cut the vegetables into uniform pieces. This will help them cook evenly.
Toss the vegetables with olive oil, herbs, and spices before roasting. This will help them caramelize and develop flavor.
Roast the vegetables at a high temperature. This will help them get crispy and tender.
Marinate the vegetables for at least 30 minutes before serving. This will allow the flavors to meld.

Conclusion:

Marinated roasted vegetable antipasto is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It's perfect for parties and potlucks, and it's also a healthy and flavorful way to get your daily dose of vegetables. So next time you're looking for a quick and easy recipe that's sure to impress, give this marinated roasted vegetable antipasto a try.