MARINATED ROASTED VEGETABLE ANTIPASTO
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
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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#course #main-ingredient #cuisine #preparation #occasion #salads #vegetables #easy #european #potluck #italian #peppers #squash #to-go
You'll also love
Zulfiqar Ali
[email protected]I made this recipe for my family and they loved it. It's a great way to get kids to eat their vegetables.
Sohid ul Islam
[email protected]This recipe is a great way to use up leftover vegetables.
Kerrie Porter
[email protected]I'm not usually a fan of roasted vegetables, but this recipe changed my mind. The marinade is so flavorful and the vegetables are roasted to perfection.
HOPKINS LOPEZ
[email protected]This recipe is a lifesaver for busy weeknights. It's quick and easy to make, and the results are delicious.
Ghareeb Tabah dai
[email protected]I love how versatile this recipe is. You can use any type of vegetables you like.
James Carr
[email protected]These roasted vegetables are the perfect side dish for any occasion.
Buddy Jordan
[email protected]I highly recommend this recipe. It's easy to make and the results are amazing.
Liney Pineda
[email protected]This recipe is a keeper! The vegetables are roasted to perfection and the marinade is out of this world.
Bijoy Malakar
[email protected]These roasted vegetables are so flavorful and delicious. I will definitely be making them again.
Shaaban Shuabu
[email protected]I love the simplicity of this recipe. It's just a few ingredients and the results are amazing.
Shahzaib Junejo
[email protected]These roasted vegetables are a great way to get your daily dose of veggies. They're also a great appetizer or side dish.
shola dele
[email protected]I made this recipe for a potluck and it was a huge success. Everyone loved the vegetables and the marinade was a perfect complement.
Leon Ryan
[email protected]This recipe is so easy to follow and the results are amazing. The vegetables are roasted to perfection and the marinade is so flavorful. I will definitely be making this again.
tubula emmanuel
[email protected]These roasted vegetables were delicious! I used a variety of vegetables, including carrots, potatoes, broccoli, and zucchini. They were all perfectly roasted and the marinade added a wonderful flavor.
Montana Rix
[email protected]I've made this recipe several times and it's always a winner. The vegetables are always tender and flavorful, and the marinade is just the right amount of tangy and sweet.
Saroj Rai
[email protected]This antipasto platter was a huge hit at my party! The vegetables were roasted to perfection and the marinade was flavorful and tangy. I especially loved the artichoke hearts and the zucchini.