Roasted Vegetable Antipasto Recipe

If you are searching for a vibrant, flavorful, and utterly satisfying dish to brighten your table, this Roasted Vegetable Antipasto Recipe is an absolute must-try. It combines a colorful medley of perfectly roasted vegetables with a tangy, herby vinaigrette that brings out the natural sweetness and earthiness of each component. Whether you’re hosting a casual get-together, preparing an elegant starter, or simply craving a healthy yet indulgent snack, this antipasto recipe has a way of making every bite feel like a celebration of Mediterranean sunshine and bold flavors.

Ingredients You’ll Need

The magic of this Roasted Vegetable Antipasto Recipe lies in its simplicity and quality ingredients. Each one is essential, contributing a unique texture, flavor, or pop of color that makes the dish come alive on the plate.

• Red bell pepper: Adds vibrant color and sweet, slightly smoky notes when roasted.
• Yellow bell pepper: Boosts the dish’s brightness with its sunny hue and crisp texture.
• Zucchini: Softens beautifully while maintaining a mild flavor that balances the stronger veggies.
• Small eggplant: Brings a tender, creamy texture and rich depth to the mix.
• Red onion: Offers a hint of sharpness softened by roasting into subtle sweetness.
• Cherry tomatoes: Burst with juicy freshness and slight acidity, a perfect contrast.
• Olive oil: Twofold—one portion to enhance roasting and the other for the vibrant vinaigrette dressing.
• Salt and pepper: Simple seasoning that elevates all the vegetable flavors without overpowering.
• Red wine vinegar: Brings a tangy kick to the dressing, balancing the richness of the olive oil.
• Garlic clove: Infuses a gentle pungency in the vinaigrette, paired perfectly with herbs.
• Dried oregano: Imparts a classic Mediterranean herbal note that ties the dish together.
• Dijon mustard: Adds subtle depth and emulsifies the vinaigrette into a silky dressing.
• Fresh basil leaves: Brightens and freshens every forkful as a fragrant garnish.
• Shaved Parmesan cheese: Provides a savory, salty finish that pairs wonderfully with roasted veggies.
• Toasted pine nuts: Add crunch and a buttery, nutty compliment to the dish’s texture profile.

How to Make Roasted Vegetable Antipasto Recipe

Step 1: Preheat & Prep

Start by warming up your oven to 425°F (220°C) and preparing a baking sheet with parchment paper. This quick step ensures your vegetables cook evenly and don’t stick, setting the stage for perfect roasting.

Step 2: Roast the Vegetables

Arrange your chopped red and yellow bell peppers, zucchini rounds, diced eggplant, red onion wedges, and whole cherry tomatoes on the baking sheet in a single layer. Drizzle with 2 tablespoons of olive oil and sprinkle generously with salt and pepper. Toss everything together so that every piece is lightly coated in oil, which will help them caramelize and develop that irresistible roasted flavor.

Step 3: Bake to Tender Perfection

Pop the tray into the oven and roast for 25 to 30 minutes, stirring gently halfway through. The goal is tender vegetables with the edges beginning to caramelize, creating a natural sweetness and complex flavor that only roasting can bring out.

Step 4: Make the Zesty Vinaigrette

While your vegetables are roasting, whisk together the remaining 3 tablespoons of olive oil, red wine vinegar, minced garlic, dried oregano, Dijon mustard, salt, and pepper. This vibrant vinaigrette will marry all those roasted flavors into a harmonious bite with a tangy, earthy punch.

Step 5: Toss & Serve Your Roasted Vegetable Antipasto Recipe

Once the vegetables have cooled slightly, transfer them to a large bowl and drizzle with the vinaigrette. Toss gently but thoroughly so every vegetable piece is coated in the dressing. Finish with fresh basil leaves, shaved Parmesan, and a sprinkle of toasted pine nuts for an extra pop of flavor and texture. Serve at room temperature to let every ingredient shine.

How to Serve Roasted Vegetable Antipasto Recipe

Garnishes

Adding fresh garnishes like bright basil leaves gives a fresh herbal lift that perfectly contrasts the roasted flavors, while shaved Parmesan cheese adds a savory richness. Toasted pine nuts are my favorite finishing touch because they introduce a delightful crunch and buttery nuttiness that makes serving this antipasto feel truly special.

Side Dishes

This Roasted Vegetable Antipasto Recipe pairs beautifully with crusty bread or rustic crackers for scooping, making it perfect for casual sharing. It also complements grilled meats or seafood if you want to build a full Mediterranean-inspired meal with multiple textures and layers of flavor.

Creative Ways to Present

You can serve this antipasto in a beautiful shallow bowl or spread it across a wooden board alongside olives, cured meats, and chunks of cheese for a stunning appetizer platter. Alternatively, layer it over toasted baguette slices for easy crostini or use it as a colorful topping for polenta or creamy risotto.

Make Ahead and Storage

Storing Leftovers

This antipasto holds up wonderfully in the fridge for up to 3 days. Store it in an airtight container to preserve freshness and flavor. The vinaigrette actually helps keep the vegetables moist and delicious, so leftovers often taste even better the next day as flavors meld.

Freezing

Because the vegetables are roasted and dressed, freezing is not ideal as it can change the texture, making them mushy upon thawing. For best results, enjoy this Roasted Vegetable Antipasto Recipe fresh or refrigerated rather than frozen.

Reheating

If you prefer your antipasto warm, gently reheat leftovers in a pan over low heat just until warmed through to avoid overcooking or drying out. Otherwise, serving at room temperature is perfectly delicious and maintains the fresh-tasting vinaigrette and crisp-tender vegetable textures.

FAQs

Can I use different vegetables in the Roasted Vegetable Antipasto Recipe?

Absolutely! Feel free to swap in seasonal veggies like asparagus, artichoke hearts, or mushrooms. The key is to select vegetables that roast well and hold their texture without becoming too watery.

Is this recipe suitable for vegans?

You can easily make this Roasted Vegetable Antipasto Recipe vegan by skipping the Parmesan cheese or substituting it with a plant-based alternative. The core flavors from the roasted vegetables and vinaigrette will still shine beautifully.

How long does it take to prepare this antipasto?

Including chopping and roasting, this recipe takes about 45 minutes from start to finish. Most of that time is hands-off roasting, so it’s a great dish to prepare while doing other tasks in the kitchen.

Can I make the vinaigrette ahead of time?

Yes, the vinaigrette can be whisked together up to a day ahead and stored in the refrigerator. Just bring it to room temperature and give it a good stir before tossing with the roasted vegetables.

What type of olive oil is best for this recipe?

Use a good-quality extra virgin olive oil for the best flavor since it forms the base of both the roasting process and the vinaigrette. Its fruity, peppery notes really enhance the dish’s overall taste.

Final Thoughts

This Roasted Vegetable Antipasto Recipe is one of those feel-good dishes that never fails to impress. It’s colorful, fresh, and loaded with layers of flavor that develop naturally through roasting and a simple, zippy vinaigrette. Whether you enjoy it as a starter, a snack, or part of a larger feast, this recipe has a lovely way of bringing people together around the table. I truly hope you give it a try and find as much joy in making and sharing it as I do!

Roasted Vegetable Antipasto Recipe

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3.9 from 28 reviews

• Author: admin
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Vegetarian

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Description

A vibrant and flavorful Roasted Vegetable Antipasto featuring tender, caramelized bell peppers, zucchini, eggplant, red onion, and cherry tomatoes, tossed in a zesty homemade vinaigrette and garnished with fresh basil, shaved Parmesan, and toasted pine nuts. This dish is perfect as an appetizer or a light side, showcasing the natural sweetness of roasted vegetables combined with tangy and savory accents.

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Ingredients

Scale 1x2x3x

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

For Roasting

• 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

Garnishes

• Fresh basil leaves
• Shaved Parmesan cheese
• Toasted pine nuts

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Instructions

1. Preheat & Prep: Preheat your oven to 425°F (220°C) and line a baking sheet with parchment paper to ensure easy clean-up and prevent sticking.
2. Roast the Vegetables: Arrange the cut bell peppers, zucchini, eggplant, red onion, and cherry tomatoes evenly on the prepared baking sheet. Drizzle everything with 2 tablespoons of olive oil, sprinkle with salt and pepper, and toss gently to coat all the vegetables evenly.
3. Bake: Place the baking sheet in the oven and roast the vegetables for 25 to 30 minutes. Make sure to stir them halfway through the cooking time to ensure even caramelization and tenderness.
4. Make the Vinaigrette: While the vegetables are roasting, whisk together 3 tablespoons of olive oil, 2 tablespoons of red wine vinegar, the minced garlic, dried oregano, Dijon mustard, salt, and pepper in a small bowl until well combined and emulsified.
5. Toss & Serve: Once the vegetables are tender and slightly caramelized, allow them to cool slightly. Transfer to a large bowl and toss with the prepared vinaigrette to evenly coat. Garnish with fresh basil leaves, shaved Parmesan cheese, and toasted pine nuts. Serve the antipasto at room temperature for the best flavor.

Notes

• You can use other vegetables like mushrooms or asparagus for variety.
• To toast pine nuts, heat them in a dry skillet over medium heat until golden and fragrant, about 3-5 minutes.
• This dish can be prepared a few hours ahead and refrigerated; bring to room temperature before serving.
• For a vegan version, omit the Parmesan cheese or substitute with a vegan cheese alternative.
• Use fresh herbs if available to enhance the flavor even more.

• Prep Time: 10 minutes
• Cook Time: 30 minutes
• Category: Appetizer
• Method: Roasting
• Cuisine: Italian