Marinated Roasted Vegetable Antipasto
Elevate your appetizer game with this vibrant Marinated Roasted Vegetable Antipasto—a feast for the senses that’s both healthy and delicious. Featuring a medley of oven-roasted vegetables like zucchini, eggplant, bell peppers, and asparagus, this dish is infused with a zesty herb vinaigrette made from fresh parsley, basil, capers, and a hint of garlic. Perfect as a make-ahead dish, these tender veggies are marinated to perfection, allowing the bold flavors of balsamic vinegar, lemon juice, and oregano to meld beautifully. Serve it as a colorful centerpiece at your next gathering or as a satisfying side dish. Gluten-free, vegan, and bursting with Mediterranean flair, this antipasto is sure to impress!
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Recipe Information
Ingredients
- 2 medium zucchini
- 2 medium yellow squash
- 1 large red bell pepper
- 1 large yellow bell pepper
- 1 medium eggplant
- 1 bunch asparagus
- 1 large red onion
- 5 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 3 cloves garlic
- 3 tablespoons balsamic vinegar
- 2 tablespoons lemon juice
- 2 tablespoons fresh parsley
- 2 tablespoons fresh basil
- 1 teaspoon dried oregano
- 2 tablespoons capers
Instructions
Preheat your oven to 425°F (220°C).
Prepare the vegetables by slicing the zucchini, yellow squash, and eggplant into 1/4-inch rounds. Cut the bell peppers into thick strips. Trim the woody ends off the asparagus. Slice the red onion into thick wedges.
Place the prepared vegetables on two baking sheets in a single layer. Drizzle with 3 tablespoons of olive oil, and sprinkle with 1 teaspoon of salt and 1/2 teaspoon of black pepper. Toss to coat evenly.
Roast the vegetables in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly charred around the edges.
While the vegetables roast, finely mince the garlic and chop the parsley and basil. In a medium bowl, whisk together the minced garlic, remaining 2 tablespoons of olive oil, balsamic vinegar, lemon juice, parsley, basil, dried oregano, and capers.
Once the vegetables have roasted, allow them to cool slightly on the baking sheets. Transfer the vegetables to a large mixing bowl and pour the herb vinaigrette over them.
Gently toss the vegetables to coat them evenly with the marinade. Cover the bowl and let the vegetables marinate in the refrigerator for at least 1 hour, or up to 8 hours for maximum flavor.
Before serving, let the marinated vegetables come to room temperature. Arrange them on a platter as an antipasto and garnish with additional fresh herbs if desired.
Nutrition Facts
Calories |
204 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 12.2 g | 16% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 529 mg | 23% | |
| Total Carbohydrate | 22.4 g | 8% | |
| Dietary Fiber | 7.3 g | 26% | |
| Total Sugars | 13.0 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 71 mg | 5% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 855 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
