`Olive Oil Roasted Vegetable Antipasto - Olive Oil Times

Olive Oil Roasted Vegetable Antipasto

This ‘roasted’ take on the classic antipasto helps deepen the flavors of these veggies. A simple marinade of high intensity EVOO, red wine vinegar, lemon and oregano is tossed with the veggies before roasting. A little Italian salami and fresh mozzarella finish this dish.
Olive Oil Roasted Vegetable Antipasto
Olive Oil Roasted Vegetable Antipasto
Oct. 26, 2020
Patterson Watkins

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: Easy


Prep time


Cooking time



This dish is best served chilled, so roast­ing the veg­gies a day in advance is advised (and will save on prep).


  • 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


  • 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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