Antipasti
hese 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!
Servings 6 servings
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.