Olive Oil Roasted Vegetable Antipasto
Antipasto is typically the first course (one of many) of a much larger traditional Italian meal. It’s usually made with a combination of veggies, charcuterie and cheeses — all lightly dressed in a simple vinaigrette. Depending on the region, antipasto can vary slightly, sometimes substituting the salumi (as in this recipe) with cured fish or aged cheeses.
Olive Oil Roasted Vegetable Antipasto
Course: AppetizersCuisine: ItalianDifficulty: Easy4
servings20
minutes20
minutesThis dish is best served chilled, so roasting the veggies a day in advance is advised (and will save on prep).
Ingredients
1/4cupextra virgin olive oil
1/8cupred wine vinegar
1/2eachlemon, juiced
1teaspoon dried oregano
1teaspoonsalt
1pinchcracked black pepper
1pinchcrushed red pepper flakes
1eachmedium eggplant, sliced
1eachred bell pepper, seeded and sliced
1pintbutton mushrooms, quartered or halved
1eachzucchini, sliced
2eachshallots, peeled and sliced
1eachsmall head of radicchio, quartered and cored
1eachlong hot pepper, sliced
1bulbbulb garlic, top removed
1/4lb. salami, sliced
3/4cupfresh mozzarella
rustic Italian bread, sliced
Directions
- Preheat oven to 425°F. In a large bowl combine olive oil, vinegar, lemon juice, oregano, salt, pepper and red pepper flaked, whisk to combine. Add veggies (eggplant, bell pepper, mushrooms, zucchini, shallots, radicchio, long hot pepper and garlic bulb) and toss to coat in the marinade.
- Place marinated veggies on a large baking sheet (or multiple baking sheets), along with any remaining marinade, and roast until tender, 15 – 20 minutes. Remove from the oven and let cool to room temperature.
- Divide veggies, salami and mozzarella between plates or platters and drizzle with any remaining pan jus. Serve with Italian bread.
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