Description
A vibrant and flavorful Roasted Vegetable Antipasto featuring a medley of colorful bell peppers, zucchini, yellow squash, red onion, and cherry tomatoes, roasted to perfection and combined with marinated artichoke hearts and kalamata olives. Drizzled with optional balsamic glaze and garnished with fresh basil, this vegan Italian appetizer can be enjoyed warm, at room temperature, or chilled, perfect for any occasion.
Ingredients
Scale
Vegetables
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 zucchini, sliced into half-moons
- 1 yellow squash, sliced into half-moons
- 1 small red onion, cut into wedges
- 8 ounces cherry tomatoes
Additional Ingredients
- 8 ounces marinated artichoke hearts, drained and halved
- ¼ cup pitted kalamata olives
- 2 tablespoons olive oil
- 1 teaspoon dried Italian herbs
- ½ teaspoon garlic powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 2 tablespoons balsamic glaze (optional)
- Fresh basil for garnish
Instructions
- Preheat Oven: Preheat the oven to 425°F (220°C) to prepare for roasting the vegetables evenly and to bring out their natural sweetness.
- Prepare Vegetables: Place the chopped red and yellow bell peppers, sliced zucchini, yellow squash, red onion wedges, and whole cherry tomatoes on a large baking sheet, arranging them in a single layer for even roasting.
- Season Vegetables: Drizzle the vegetables with olive oil and sprinkle with dried Italian herbs, garlic powder, salt, and black pepper. Toss everything gently to coat all the vegetables evenly.
- Roast Vegetables: Roast the seasoned vegetables in the preheated oven for 20 to 25 minutes, stirring halfway through the cooking time to ensure even roasting and slight charring on all sides.
- Cool and Combine: Remove the roasted vegetables from the oven and allow them to cool slightly. Transfer them to a large serving platter, then add the marinated artichoke hearts and kalamata olives. Toss gently to combine all ingredients.
- Finish and Serve: If desired, drizzle the roasted vegetable mixture with balsamic glaze and garnish with fresh basil leaves. Serve warm, at room temperature, or chilled as a delicious antipasto appetizer.
Notes
- This antipasto can be prepared ahead of time and served chilled or at room temperature.
- Perfect as an appetizer, side dish, or topping for toasted bread such as crostini.
- Feel free to substitute or add seasonal vegetables like eggplant, mushrooms, or asparagus to vary the flavors.
