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
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
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.
