If you’re craving a vibrant, flavorful dish that beautifully combines simplicity with elegance, this Roasted Vegetable Antipasto Recipe is just what you need. It’s bursting with the natural sweetness of perfectly caramelized bell peppers, zucchini, eggplant, and cherry tomatoes, all brought together by a tangy homemade vinaigrette that lifts every bite. This antipasto is as stunning on the table as it is satisfying on the palate, perfect for sharing with friends or enjoying as a delightful starter or side.
Ingredients You’ll Need
This Roasted Vegetable Antipasto Recipe shines because of its straightforward, fresh ingredients that each add their own unique texture, color, and punch of flavor. Think of vibrant veggies, a punchy vinaigrette, and a few final touches that make it truly special.
- Red bell pepper: Adds sweetness and a beautiful red hue that brightens the dish.
- Yellow bell pepper: Offers a mellow, sunny flavor and eye-catching color contrast.
- Zucchini: Supplies a tender bite and subtle earthiness after roasting.
- Small eggplant: Brings a meaty texture and slight smokiness when caramelized.
- Red onion: Introduces a mild sharpness and softens into sweetness while roasting.
- Cherry tomatoes: Burst with juices and add pop of freshness.
- Olive oil: Essential for roasting crisp, caramelized vegetables and making the vinaigrette.
- Salt and pepper: The foundation of flavor to bring out the best in every ingredient.
- Red wine vinegar: Provides acidity and brightness to balance the roasted richness.
- Garlic clove: Adds fragrant, savory depth to the dressing.
- Dried oregano: Infuses an earthy, herbaceous note that complements Mediterranean flavors.
- Dijon mustard: Helps emulsify the vinaigrette and adds a subtle tang.
- Fresh basil leaves: For a fresh, aromatic finish that brings life to the dish.
- Shaved Parmesan cheese: Adds a salty, nutty contrast and creamy texture.
- Toasted pine nuts: Provide a crunchy, buttery element that’s simply irresistible.
How to Make Roasted Vegetable Antipasto Recipe
Step 1: Preheat and Prepare
Start by heating your oven to 425°F (220°C). Line a baking sheet with parchment paper to prevent sticking and ensure even roasting. Having everything ready upfront makes a smoother cooking experience.
Step 2: Roast the Vegetables
Arrange the cut red and yellow bell peppers, zucchini slices, diced eggplant, red onion wedges, and whole cherry tomatoes in a single layer on the baking sheet. Drizzle 2 tablespoons of olive oil over the vegetables, sprinkle with salt and pepper, and gently toss everything together so each piece is coated. This step guarantees those fantastic caramelized edges that carry the essence of roasted glory.
Step 3: Bake to Perfection
Pop the tray into the preheated oven and roast for 25 to 30 minutes, stirring halfway through. You want your vegetables tender but still with a little bite and some caramelized spots. The roasting process deepens their natural flavors and creates a lovely balance between softness and char.
Step 4: Whisk the Vinaigrette
While the veggies roast, prepare the dressing by whisking together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, the minced garlic clove, dried oregano, Dijon mustard, and a pinch of salt and pepper. This zesty vinaigrette will tie the whole antipasto together with its bright, tangy profile.
Step 5: Combine and Serve
Let the roasted vegetables cool slightly so they soak up the vinaigrette without wilting. Transfer them into a mixing bowl, pour the dressing on top, and toss gently to coat each morsel. Finish off by sprinkling fresh basil leaves, shaved Parmesan, and toasted pine nuts as garnishes. Serve at room temperature to let the flavors truly blossom.
How to Serve Roasted Vegetable Antipasto Recipe
Garnishes
The simplicity of this Roasted Vegetable Antipasto Recipe allows you to have fun with garnishes. Fresh basil leaves add a vibrant, fragrant pop that feels like summer in every bite. Shaved Parmesan brings a savory, silky contrast, while toasted pine nuts contribute a satisfying crunch and buttery undertone. These final touches elevate the antipasto from delicious to downright irresistible.
Side Dishes
This antipasto pairs beautifully with crusty artisan bread or rustic crackers for scooping. It also complements grilled meats or fish perfectly, offering a colorful, veggie-packed balance to richer proteins. For a lighter meal, serve alongside a mixed green salad or creamy polenta. The versatility of this dish makes it a crowd-pleaser for any occasion.
Creative Ways to Present
Try serving this Roasted Vegetable Antipasto Recipe on a large wooden board or communal platter for a stunning visual impact. Adding small bowls of olives, marinated artichokes, or cured meats turns it into an impressive antipasto spread. Alternatively, layer the vegetables in clear glasses with layers of Parmesan and pine nuts for a fun, modern twist at your next gathering.
Make Ahead and Storage
Storing Leftovers
Store leftover roasted vegetables and vinaigrette mixed together in an airtight container in the refrigerator for up to 3 days. The flavors continue to meld, making the antipasto even tastier the next day. Just be sure to bring it to room temperature before serving again.
Freezing
While freezing is possible, it’s best to freeze the roasted vegetables and vinaigrette separately for better texture retention. Place the veggies in a freezer-safe container for up to 2 months. Thaw in the refrigerator overnight and gently warm before tossing with freshly made vinaigrette.
Reheating
If you prefer your antipasto warm, reheat the roasted vegetables gently in a skillet over low heat or in a microwave until just warmed through. Avoid overheating to preserve their tender texture and prevent them from becoming mushy. Then toss with the vinaigrette and garnish just before serving.
FAQs
Can I use other vegetables in this Roasted Vegetable Antipasto Recipe?
Absolutely! Feel free to experiment with seasonal vegetables like asparagus, mushrooms, or artichoke hearts. Just keep the roasting times in mind since some veggies cook faster than others.
Is this recipe vegan-friendly?
To make it vegan, simply omit the shaved Parmesan cheese or replace it with a plant-based alternative. The rest of the ingredients are naturally vegan and delicious as is.
Can I prepare this antipasto ahead of time for a party?
Yes, this recipe is an excellent make-ahead dish. Prepare the roasted vegetables and vinaigrette separately, then toss them together right before serving to maintain freshness.
How long do the flavors develop after tossing with the vinaigrette?
The flavors are lovely immediately, but letting the antipasto sit at room temperature for 30 minutes allows the vinaigrette to fully infuse the vegetables for a richer taste.
What’s the best way to toast pine nuts?
Toast pine nuts in a dry skillet over medium heat for 2-3 minutes, stirring frequently until golden and fragrant. Keep a close eye on them—they can burn quickly!
Final Thoughts
This Roasted Vegetable Antipasto Recipe is a true celebration of fresh, roasted flavors, crunchy textures, and bright Mediterranean notes that will easily become one of your go-to dishes. It’s perfect for entertaining, weeknight dinners, or simply indulging in a healthy, delicious delight. Give it a try and watch how quickly it becomes a favorite at your table!
Print
Roasted Vegetable Antipasto Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Appetizer
- Method: Roasting
- Cuisine: Italian
- Diet: Vegetarian
Description
A vibrant and flavorful Roasted Vegetable Antipasto featuring a medley of caramelized bell peppers, zucchini, eggplant, red onion, and cherry tomatoes tossed in a tangy red wine vinaigrette, garnished with fresh basil, shaved Parmesan, and toasted pine nuts. Perfect as an appetizer or side dish, this recipe showcases simple roasting and seasoning techniques for a delicious Italian-inspired antipasto.
Ingredients
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
Garnish
- 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 red and yellow bell peppers, zucchini slices, diced eggplant, red onion wedges, and cherry tomatoes evenly on the prepared baking sheet. Drizzle with 2 tablespoons of olive oil, season with salt and pepper, and toss gently to coat all the vegetables.
- Bake: Place the baking sheet in the oven and roast for 25 to 30 minutes, stirring the vegetables halfway through the cooking time to ensure even caramelization and tenderness.
- Make the Vinaigrette: While the vegetables are roasting, whisk together 3 tablespoons of olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper in a small bowl until emulsified and well combined.
- Toss & Serve: Once the vegetables are tender and slightly caramelized, remove them from the oven and let them cool slightly. Transfer the veggies to a large bowl, pour the vinaigrette over them, and toss to coat everything evenly. Garnish with fresh basil leaves, shaved Parmesan cheese, and toasted pine nuts for added texture and flavor. Serve at room temperature.
Notes
- You can prepare the vinaigrette in advance to save time.
- Use parchment paper for easy cleanup and to prevent vegetables from sticking.
- Feel free to substitute or add other seasonal vegetables like mushrooms or asparagus.
- For a nut-free option, omit toasted pine nuts.
- This dish pairs well with crusty bread or as part of an antipasto platter.
