Description
A vibrant and flavorful Roasted Vegetable Antipasto featuring a medley of bell peppers, zucchini, eggplant, red onion, and cherry tomatoes, roasted to perfection and tossed in a zesty red wine vinaigrette. Garnished with fresh basil, shaved Parmesan, and toasted pine nuts, this dish makes a perfect appetizer or light meal, served at room temperature for optimal flavor.
Ingredients
Scale
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
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
Garnishes
- Fresh basil leaves
- Shaved Parmesan cheese
- Toasted pine nuts
Instructions
- Preheat & Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Roast the Vegetables: Arrange the bell peppers, zucchini, eggplant, red onion, and cherry tomatoes evenly on the prepared baking sheet. Drizzle them with 2 tablespoons of olive oil, then season generously with salt and pepper. Toss gently to coat all the vegetables with oil and seasoning.
- Bake: Place the baking sheet in the preheated oven and roast the vegetables for 25 to 30 minutes. Halfway through cooking, stir the vegetables to ensure even roasting. Roast until the vegetables are tender and caramelized around the edges.
- Make the Vinaigrette: While the vegetables are roasting, prepare the dressing by whisking together 3 tablespoons of olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a bowl until well combined.
- Toss & Serve: Once the vegetables have cooled slightly, transfer them to a large bowl and pour the vinaigrette over them. Toss gently to evenly coat the vegetables with the dressing. Finally, garnish with fresh basil leaves, shaved Parmesan cheese, and toasted pine nuts. Serve the antipasto at room temperature for the best flavor.
Notes
- You can prepare the vinaigrette in advance to save time on the day of serving.
- To toast pine nuts, place them in a dry skillet over medium heat and stir frequently until golden and fragrant, about 2-3 minutes.
- For a vegan version, omit the Parmesan cheese or substitute with vegan cheese alternatives.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days and served cold or at room temperature.
- This antipasto pairs beautifully with crusty bread or as part of a larger Italian-inspired spread.
