These easy Italian antipasti make such a great starter and they’re also perfect for barbecues and potlucks. The recipe is incredibly delicious, healthy, and easy to prepare in the oven!
Why This Recipe Works
Antipasti is the plural of antipasto, which means “before the meal” in Italian. It’s a very popular Italian appetizer that consists of marinated vegetables that are prepared in the oven.
I absolutely love antipasti, but good-quality antipasti can be quite pricey when you buy it at the grocery store. But fortunately it’s so easy to make at home!
It’s a great and impressive starter to any Italian meal and I love to make it the whole year round. I love to serve it with my homemade focaccia bread and it’s always gone super fast.
The preparation couldn’t be any easier. All you have to do is slice the vegetables, place them in a large bowl and add the marinade and carefully stir until all the veggies are covered. Then place everything on a baking sheet lined with parchment paper and bake for 40 minutes. Voilà – you’ve got a delicious appetizer that is also perfect when you have guests over!
For the marinade I used an easy combination of olive oil, balsamic vinegar, garlic, salt, and fresh rosemary. If you want, you could also add some red pepper flakes to give it a bit of heat.
My favorite veggies for antipasti are eggplant, zucchini, bell pepper, and button mushrooms. This recipe also tastes super delicious with pasta, rosemary potatoes, bulgur salad, or a green salad. You could also serve it as a warm salad.
We’ve been making this recipe for years and we just can’t get enough of it!
What Goes Into This Recipe
- Eggplant
- Zucchini
- Bell Peppers – I used a red, a yellow, and an orange bell pepper for this recipe.
- Mushrooms – you need brown button mushrooms.
- Rosemary & Thyme – use fresh rosemary and thyme for the perfect flavor.
- Olive Oil – make sure to use high-quality olive oil for the perfect flavor. I usually use organic, extra-virgin olive oil.
- Balsamic Vinegar – don’t leave it out. You need it for the typical antipasti flavor.
- Garlic – I used three cloves of garlic.
- Salt – preferably sea salt.
- Red Pepper Flakes – optional.
How To Make This Recipe
1. Step: Preheat the oven to 350 °F. Make the marinade: combine all ingredients in a small bowl and stir well.
2. Step: Slice the vegetables. Cut the eggplant and the zucchini into rounds, the bell pepper into slices, and the mushrooms into halves.
3. Step: Then place the veggies in a large bowl, and add the fresh rosemary and the marinade. Stir carefully so all of the vegetables are covered with the marinade.
4. Step: Line a baking sheet with parchment paper and place the vegetables on the prepared baking sheet. Spread out evenly.
5. Step: Bake for 40 minutes. Stir once after 20 minutes.
Recipe Notes
- I also love to use these roasted veggies for my hummus pizza. So if you’ve got some leftovers, this might be a good idea. It’s so delicious!
- Make sure the sliced vegetables all roughly have the same size. This way they will have the same cooking time.
- I also love to add green asparagus to my antipasti when it’s in season.
Frequently Asked Questions
What’s The Best Way To Store The Antipasti?
Let it cool down after taking it out of the oven and then store it in an airtight container in the fridge.
How Long Does It Last?
Stored in the fridge, it lasts up to 4 days.
Related Recipes
- Roasted Red Pepper Hummus
- Vegan Stuffed Mushrooms
- Bulgur Salad
- Easy Bruschetta Recipe
- Orzo Pasta Salad
- Vegan Feta Cheese
- Focaccia Bread
I Like To Hear From You!
I hope you like the antipasti as much as we do around here.
If you give this recipe a try, I’d love to know what you think about it. Just leave me a comment and a star rating below. Your comments really make my day!
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Sina
Antipasti
Ingredients
Vegetables:
- 1 eggplant
- 1 zucchini
- 3 bell peppers (yellow, red, and orange)
- 9 oz button mushrooms
- 2 sprigs of fresh rosemary, needles removed and roughly chopped
- 4 sprigs of fresh thyme, leaves pulled off the stem
For the Marinade:
- 1/2 cup olive oil
- 2 tablespoons balsamic vinegar
- 3 cloves of garlic, minced
- sea salt, to taste
- red pepper flakes (optional)
Instructions
- Preheat the oven to 350 °F. Make the marinade: combine all ingredients in a small bowl and stir well.
- Slice the vegetables. Cut the eggplant and the zucchini into rounds, the bell pepper into slices, and the mushrooms into halves.
- Then place the veggies in a large bowl, and add the fresh rosemary, and the marinade. Stir carefully so all of the vegetables are covered with the marinade.
- Line a baking sheet with parchment paper and place the vegetables on the prepared baking sheet. Spread out evenly.
- Bake for 40 minutes. Stir once after 20 minutes.
Notes
- I also love to use these roasted veggies for my hummus pizza. So if you've got some leftovers, this might be a good idea. It's so delicious!
- Make sure the sliced vegetables all roughly have the same size. This way they will have the same cooking time.
- I also love to add green asparagus to my antipasti when it's in season.
- Stored in an airtight container in the fridge, the antipasti will last up to 4 days.
The eggplant salad was really good ,the only thing I would just make a bit more dressing.