Description
Enjoy a delightful Italian-inspired appetizer with this Roasted Vegetable Antipasto. Bursting with flavors from roasted eggplant, zucchini, bell peppers, onion, cherry tomatoes, and more, this vegan and gluten-free dish is perfect for entertaining or as a healthy snack.
Ingredients
Scale
Eggplant:
- 1 medium eggplant, cut into 1-inch cubes
Zucchinis:
- 2 medium zucchinis, sliced into ½-inch rounds
Bell Peppers:
- 1 red bell pepper, cut into 1-inch pieces
- 1 yellow bell pepper, cut into 1-inch pieces
Red Onion:
- 1 red onion, cut into wedges
Cherry Tomatoes:
- 8 oz cherry tomatoes
Others:
- 3 tablespoons olive oil
- 1 tablespoon balsamic vinegar
- 2 garlic cloves, minced
- 1 teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil leaves, torn
- ¼ cup marinated artichoke hearts, drained and halved
- ¼ cup Kalamata olives, pitted
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C) and line a large baking sheet with parchment paper.
- Toss vegetables: In a large bowl, toss eggplant, zucchinis, bell peppers, onion, and cherry tomatoes with olive oil, balsamic vinegar, garlic, oregano, salt, and black pepper until coated.
- Roast: Spread the vegetables on the baking sheet, roast for 25-30 minutes, stirring halfway, until tender.
- Cool and mix: Let the roasted vegetables cool for 10 minutes, then transfer to a serving dish. Mix in basil, artichoke hearts, and olives.
- Serve: Serve warm or at room temperature.
Notes
- This antipasto can be made a day ahead and stored in the refrigerator. Let it come to room temperature before serving.
- Add crumbled feta or mozzarella pearls for extra richness.
Nutrition
- Serving Size: 1 cup
- Calories: 160
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 11 g
- Saturated Fat: 1.5 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 13 g
- Fiber: 4 g
- Protein: 3 g
- Cholesterol: 0 mg
