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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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
