Best Roasted Vegetable Antipasto Recipes

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Preheat oven to 500°F
• Arrange vegetables on a baking sheet and brush both sides.
• Season with salt and pepper.
• Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
• When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
• Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
• Add some of the fresh herbs, and then some olives.
• Sprinkle a little vinegar on top and season with salt and pepper to taste.
• Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
• Cover with plastic wrap and let chill at least 4 hours or overnight.
• Release pan and use the parchment to carefully slide onto a serving platter.

MARINATED ROASTED VEGETABLE ANTIPASTO

Steps:

• Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
• Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
• Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
• Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
• In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
• To serve, drain vegetables, discarding marinade; arrange on serving platter.

ROASTED VEGETABLE ANTIPASTO (CROCK POT)

Steps:

• Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
• Drizzle olive oil over vegetables and sprinkle with salt and pepper.
• Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
• ***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
• Allow vegetables to cool to room temperature before proceeding.
• Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.

ROASTED VEGETABLE ANTIPASTO

Steps:

• 1. Position racks in upper & lower position, preheat to 425 degrees 2. Trim and half Brussels sprouts; toss with 1 tsp oil in medium bowl. Spread in single layer on 1/2 large baking sheet. Repeat with other vegetables. Sprinkle vegetables with 1/2 tsp salt. 3. Roast vegetables, stirring once 1/2 way through and rotating baking sheets, until soft and beginning to caramelize - 25 to 30 minutes. Arrange on serving platter. 4. Meanwhile, mash garlic and remaining salt in small bowl with back of spoon until paste forms. Add lemon juice, capers and anchovy. Whisk in remaining 2 Tbsp of oil, drizzle over vegetables.