Best 2 Marinated Roasted Vegetable Antipasto Recipes

**Marinated Roasted Vegetable Antipasto: A Delightful Assortment of Grilled Goodness**

Indulge in a vibrant culinary journey with our marinated roasted vegetable antipasto, a delectable collection of grilled vegetables that capture the essence of the Mediterranean. This tantalizing dish tantalizes taste buds with its medley of flavors, textures, and colors. From the smoky sweetness of roasted red peppers to the earthy charm of grilled zucchini, each vegetable in this antipasto symphony offers a unique sensory experience. Marinated in a symphony of herbs, lemon zest, and garlic, these vegetables are imbued with a burst of zesty freshness that awakens the palate. Grilled to perfection, they retain their natural crunch while acquiring a hint of smokiness that adds depth to their flavor profile. Served as an appetizer or a main course, this marinated roasted vegetable antipasto is a versatile delight that promises to impress at any gathering. Join us as we explore the realm of flavors and textures in this culinary masterpiece, with recipes for each component, guiding you towards creating an unforgettable antipasto experience.

Here are our top 2 tried and tested recipes!

MARINATED ROASTED VEGETABLE ANTIPASTO

Marinated Roasted Vegetable Antipasto image

Provided by Food Network

Categories appetizer

Time 20m

Number Of Ingredients 11

Ingredients

1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted & cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
6 large cloves garlic, sliced thin
2/3 cup diced pitted black olives
1/3 cup minced fresh herbs (parsley, basil, oregano, thyme)
1/4 cup white wine vinegar
Salt and pepper to taste
Extra-virgin olive oil to taste

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

Marinated Roasted Vegetable Antipasto image

This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.

Provided by 2Bleu

Categories Peppers

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 13

Ingredients

1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted and cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
1/4 cup extra virgin olive oil, to taste
6 large garlic cloves, sliced thin
2 teaspoons fresh parsley, minced
2 tablespoons italian seasoning
1/2 cup black olives, diced and pitted
1/4 cup white wine vinegar
salt, to taste
black pepper, to taste

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.

Nutrition Facts : Calories 152.8, Fat 10.8, SaturatedFat 1.5, Sodium 109.8, Carbohydrate 14, Fiber 5.5, Sugar 4.3, Protein 2.8

Tips:

Choose firm vegetables: This will help them hold their shape during roasting.
Cut vegetables into uniform sizes: This will ensure that they cook evenly.
Marinate the vegetables: This will help them absorb flavor and become more tender.
Roast the vegetables at a high temperature: This will help them caramelize and develop a slightly crispy exterior.
Serve the vegetables warm or at room temperature: This will allow the flavors to fully develop.

Conclusion:

Marinated roasted vegetable antipasto is a delicious and versatile dish that can be served as an appetizer, side dish, or main course. It is a great way to use up leftover vegetables and is a healthy and flavorful option for any occasion. With its vibrant colors and delicious flavors, this dish is sure to be a hit with your family and friends.