` 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.

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Olive Oil Roasted Vegetable Antipasto 

5 from 2 votes
Course: AppetizersCuisine: ItalianDifficulty: Easy
Servings

4

serv­ings
Prep time

20

min­utes
Cooking time

20

min­utes

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

Ingredients

  • 1/4 cup extra vir­gin olive oil

  • 1/8 cup red wine vinegar 

  • 1/2 each lemon, juiced

  • 1 tea­spoon dried oregano

  • 1 tea­spoon salt

  • 1 pinch cracked black pepper

  • 1 pinch crushed red pep­per flakes

  • 1 each medium egg­plant, sliced 

  • 1 each red bell pep­per, seeded and sliced 

  • 1 pint but­ton mush­rooms, quar­tered or halved

  • 1 each zuc­chini, sliced 

  • 2 each shal­lots, peeled and sliced 

  • 1 each small head of radic­chio, quar­tered and cored

  • 1 each long hot pep­per, sliced 

  • 1 bulb bulb gar­lic, top removed 

  • 1/4 lb. salami, sliced

  • 3/4 cup fresh 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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