Roasted Veggie Antipasto Recipes

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MARINATED ROASTED VEGETABLE ANTIPASTO



Marinated Roasted Vegetable Antipasto image

An easy balsamic marinade does magical things when used to roast portobello mushrooms, peppers, and eggplant.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 1h45m

Yield 12

Number Of Ingredients 13

1/2 large onion, cut into 3/8-inch-thick wedges
4 tablespoons extra-virgin olive oil
1/2 small eggplant (cut lengthwise)
1 small red bell pepper
1 small yellow bell pepper
4 oz portobello mushrooms, cut into 3/8-inch-thick slices
1/4 cup white wine or chicken broth
2 tablespoons balsamic vinegar
1 teaspoon dried basil leaves
1/2 teaspoon dried oregano leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 cloves garlic, minced

Steps:

  • Heat oven to 400°F. In ungreased 15x10x1-inch pan, arrange onion wedges. Drizzle 1 tablespoon of the oil over onion. Bake 5 minutes.
  • Meanwhile, cut eggplant half crosswise into 3/8-inch-thick slices. Cut top and bottom from red and yellow bell peppers; reserve for another use. Remove seeds and membranes from bell peppers. Cut into 2x1-inch strips.
  • Remove onion from oven. Arrange eggplant, bell peppers and mushrooms in pan; drizzle with remaining 3 tablespoons oil.
  • Return to oven; bake 10 minutes. Turn vegetables; bake 5 to 10 minutes longer or until vegetables are crisp-tender.
  • In medium bowl, mix all marinade ingredients. Add roasted vegetables; toss to coat. Cover; refrigerate until chilled, about 1 hour.
  • To serve, drain vegetables, discarding marinade; arrange on serving platter.

Nutrition Facts : Calories 50, Carbohydrate 2 g, Cholesterol 0 mg, Fat 1, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 25 mg, Sugar 1 g

ROASTED VEGETABLES ANTIPASTO PLATE



Roasted Vegetables Antipasto Plate image

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.

Categories     Bon Appétit     Appetizer     Anchovy     Cauliflower     Carrot     Lemon     Breadcrumbs     Hors D'Oeuvre     snack

Number Of Ingredients 7

1 2-ounce tin oil-packed anchovies
7 tablespoons olive oil, divided, plus more for serving
1 2-pound head of cauliflower, cut into large florets
1 pound medium carrots, scrubbed, cut on a diagonal 3/4 inch thick
1/2 teaspoon dried oregano
1/4 lemon
1/4 cup panko (Japanese breadcrumbs)

Steps:

  • Preheat oven to 425°F. Drain anchovies and finely chop. Smash, alternating between chopping and mashing with the side of the chef's knife, until a thick smooth paste forms. Mix with 4 Tbsp. oil in a large bowl. Toss in cauliflower; season very lightly with salt and pepper. Spread out on a rimmed baking sheet. Toss carrots, oregano, and 2 Tbsp. oil on another rimmed baking sheet; season with salt and pepper. Place carrots on upper rack and cauliflower below and roast, tossing halfway through, until carrots are browned and crisp-tender, 14-18 minutes. Remove carrots from oven and grate lemon zest over. Move cauliflower to upper rack and continue to roast, tossing occasionally, until browned all over and tender, 15-20 minutes longer.
  • Meanwhile, heat 1 Tbsp. oil in a small skillet over medium. Cook panko, stirring, until golden brown. Season lightly with salt and transfer to paper towels to drain.Just before serving, drizzle carrots with oil and toss cauliflower with breadcrumbs.
  • Do Ahead
  • Cauliflower and carrots can be roasted 3 days ahead. Let cool; cover and chill. Bring to room temperature before serving.

MARINATED ROASTED VEGETABLE ANTIPASTO



Marinated Roasted Vegetable Antipasto image

This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.

Provided by 2Bleu

Categories     Peppers

Time 4h10m

Yield 6 serving(s)

Number Of Ingredients 13

1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted and cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
1/4 cup extra virgin olive oil, to taste
6 large garlic cloves, sliced thin
2 teaspoons fresh parsley, minced
2 tablespoons italian seasoning
1/2 cup black olives, diced and pitted
1/4 cup white wine vinegar
salt, to taste
black pepper, to taste

Steps:

  • Preheat oven to 500°F
  • Arrange vegetables on a baking sheet and brush both sides.
  • Season with salt and pepper.
  • Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
  • When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
  • Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
  • Add some of the fresh herbs, and then some olives.
  • Sprinkle a little vinegar on top and season with salt and pepper to taste.
  • Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
  • Cover with plastic wrap and let chill at least 4 hours or overnight.
  • Release pan and use the parchment to carefully slide onto a serving platter.

Nutrition Facts : Calories 152.8, Fat 10.8, SaturatedFat 1.5, Sodium 109.8, Carbohydrate 14, Fiber 5.5, Sugar 4.3, Protein 2.8

ROASTED VEGETABLE ANTIPASTO



Roasted Vegetable Antipasto image

A festive Fall-Winter Roasted Vegetable Antipasto with sweet and sour onions, seared asparagus and roasted carrots, fennel and squash. Perfect for holiday entertaining.

Provided by Panning The Globe

Categories     Appetizer or Side Dish

Time 2h

Number Of Ingredients 18

For the Agrodolce Onions:
1 ½ pounds small white boiling onions (or substitute Cipollini or pearl onions)
½ cup or so of olive oil, divided
¼ cup good quality balsamic vinegar plus more for drizzling over the finished dish
1 tablespoon plus 2 teaspoons white sugar
Kosher salt
For the Carrots:
2 pounds carrots, peeled and cut on the diagonal into ⅓" slices
1 teaspoon fennel seeds
For the Fennel:
2 large fennel bulbs or 3 small, long stems and fronds removed. Save some of the frilly fronds for a garnish.
For the Squash:
1 ½ - 2 pounds delicata squash (4 small or 3 large)
2 tablespoons balsamic vinegar or pomegranate molasses
For The Asparagus:
1 pound pencil thin asparagus (or as thin as you can find), washed and ends trimmed by an inch or so.
2-3 tablespoons good balsamic glaze or good quality balsamic vinegar to drizzle over the antipasto
Fresh ground black pepper, to taste

Steps:

  • Boil the onions for 2 minutes. (Note: if using tiny pearl onions boil for only 1 minute) Meanwhile prepare an ice bath by filling a large bowl with water and ice. Transfer the onions to the ice bath with a slotted spoon and leave them to cool for 5-10 minutes. Transfer cooled onions to a cutting board. Slice off their root ends and give them a squeeze towards the top. They should pop right out of their skins. If you have trouble, make a shallow little slice down the side. If any of the onions are a lot larger than the rest, slice them in half through the middle - not through the tip and root ends.
  • Heat 2 tablespoons olive oil over medium high heat in a large heavy skillet with a lid. Add onions carefully because the oil will splatter. Sauté onions, partially covered to reduce splattering, for about 8 minutes, stirring occasionally, until they are softened and nicely browned on several sides. (Note: if you use tiny pearl onions the cooking time will be less) Add the sugar, ¼ cup vinegar and ¼ teaspoon salt. Continue to cook, uncovered, stirring frequently, for 3-4 minutes until onions are coated nicely with sweet and sour sauce. Transfer to a bowl and set aside.
  • You'll need a large bowl and two rimmed baking sheets. Preheat oven to 400ºF. Cut the fennel bulbs in half lengthwise. Carefully cut out the little triangular core piece from each half. Then cut each half down the middle, through the hole where the core was. Pull off any brown or bruised outer leaves. Cut each quarter into ¼-inch thick slices, lengthwise (see photo in the post). Toss fennel with 1½ tablespoons olive oil, ¼ teaspoon salt and a few grinds of pepper. Spread out on baking sheet. Toss carrots with 1½ tablespoons oil, 1 teaspoon fennel seeds, ¼ teaspoon salt and a few grinds of pepper. Arrange on second baking sheet. Cook carrots and fennel in the upper and lower shelves of the oven for 30 minutes, flipping the vegetable over with a spatula and switching the position of the trays halfway through. Transfer vegetables to a platter but keep the oven on and don't wash trays - you'll use them to roast the squash.
  • Lay the squash on it's side and cut it in half crosswise, through the middle (not through the root ends). Slice off each root end. Scoop out the seeds from each squash half so you have two hollow squash cylinders. Cut squash into ¼-inch slices crosswise, which will give you circles of squash. In a large bowl, toss squash rings with 2 tablespoons olive oil, 2 tablespoons balsamic vinegar or pomegranate molasses and ½ teaspoon salt. Spread out into a single layer on the two rimmed baking sheets and cook in the top and bottom of the oven for 30-35 minutes, until soft, flipping squash and switching the position of the trays halfway through.
  • Spread 1 tablespoon olive oil over the bottom of a large skillet, and heat over medium-high heat. Cook asparagus, shifting and tossing them gently, for 4-7 minutes, depending on how thin they are, until they are bright green, crisp-tender, and browned in spots. Transfer to a plate. For very fat asparagus add a tablespoon of water, cover the pot, and let them steam for a few minutes after browning.
  • Arrange vegetables on a platter. Drizzle everything with 2 tablespoons olive oil and 2-3 tablespoons balsamic glaze or pomegranate molasses. Sprinkle with salt and pepper, to taste. Add fennel fronds to garnish. Serve warm or at room temperature.

Nutrition Facts : Calories 209 calories, Sugar 13.6 g, Sodium 80.1 mg, Fat 11.7 g, SaturatedFat 1.7 g, TransFat 0 g, Carbohydrate 26 g, Fiber 5.9 g, Protein 3.3 g, Cholesterol 0 mg

MARINATED ROASTED VEGETABLE ANTIPASTO



Marinated Roasted Vegetable Antipasto image

Provided by Food Network

Categories     appetizer

Time 20m

Number Of Ingredients 11

1 small-medium size eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
2 zucchini, cut lengthwise into 1/4-inch thick slices
1 red bell pepper, roasted & cut into wide strips
1 yellow bell pepper, roasted and cut into wide strips
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
6 large cloves garlic, sliced thin
2/3 cup diced pitted black olives
1/3 cup minced fresh herbs (parsley, basil, oregano, thyme)
1/4 cup white wine vinegar
Salt and pepper to taste
Extra-virgin olive oil to taste

Steps:

  • Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic. Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

ROASTED VEGGIE ANTIPASTO



Roasted Veggie Antipasto image

This is a delicious recipe and keeps for a long time, due to hot water bath processing. Great little jars for picnics, hostess gifts and entertaining. Scrumptious with crackers and cream cheese. I like mine a little on the sweet side and will occasionally add 1/4 cup brown sugar to the mix or use a sweet BBQ sauce. Alter the veggies as you like, trying to keep the overall quantity about the same.

Provided by Debi

Categories     Side Dish     Sauces and Condiments Recipes     Canning and Preserving Recipes

Time 9h55m

Yield 36

Number Of Ingredients 20

1 green bell pepper, chopped
1 red bell pepper, chopped
1 yellow bell pepper, chopped
1 ½ cups fresh green beans, cut into 1/2-inch pieces
1 large white onion, finely chopped
12 cloves garlic, pressed
1 head broccoli, finely chopped
½ head cauliflower, finely chopped
2 stalks celery, finely chopped
2 cups finely chopped fresh mushrooms
¼ cup olive oil
2 cups ketchup
4 tomatoes, peeled and chopped
¾ cup white vinegar
1 dash balsamic vinegar
salt and ground black pepper to taste
1 (6 ounce) can pitted black olives, drained and coarsely chopped
1 (5 ounce) jar pitted green olives, drained and coarsely chopped
1 bunch fresh basil, chopped
12 half-pint canning jars with lids and rings

Steps:

  • Preheat oven to 425 degrees F (220 degrees C).
  • Spread green, red, and yellow peppers, green beans, white onion, garlic, broccoli, cauliflower, celery, and mushrooms onto several baking sheets and drizzle with olive oil; toss lightly to coat.
  • Roast the vegetables in the preheated oven until slightly browned and softened, about 30 minutes, stirring occasionally.
  • While vegetables are roasting, pour ketchup into a large pot over medium heat and stir in tomatoes, white vinegar, balsamic vinegar, salt, and black pepper; bring to a boil. Reduce heat to low and simmer for 5 minutes; stir in roasted vegetables, black olives, green olives, and basil. Simmer until cooked through, about 5 more minutes.
  • Sterilize jars and lids in boiling water for at least 5 minutes. Pack the roasted vegetable mixture into the sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.
  • Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 15 minutes.
  • Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, for 24 hours. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Nutrition Facts : Calories 53.1 calories, Carbohydrate 7.2 g, Fat 2.7 g, Fiber 1.4 g, Protein 1.4 g, SaturatedFat 0.4 g, Sodium 292.2 mg, Sugar 4.5 g

ANTIPASTO MARINATED VEGETABLES



Antipasto Marinated Vegetables image

The colorful vegetables and the tart dressing make this a lively addition to a holiday table. Serve it as a side dish or condiment-it's great either way. Refrigerate for three hours before serving to give the flavors time to blend. -Barbara McCalley, Allison Park, Pennsylvania

Provided by Taste of Home

Categories     Lunch     Side Dishes

Time 35m

Yield 10 servings.

Number Of Ingredients 15

3 celery ribs, sliced
3 large carrots, sliced
1 medium green pepper, julienned
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and quartered
1 jar (4-1/2 ounces) whole mushrooms, drained
3/4 cup sliced ripe olives
3/4 cup olive oil
1/3 cup white wine vinegar
2 green onions (white parts only), thinly sliced
2 garlic cloves, minced
1-1/2 teaspoons sugar
3/4 teaspoon pepper
1/4 teaspoon salt
1 jar (2 ounces) pimiento strips
2 tablespoons minced fresh parsley

Steps:

  • Place 1 in. of water, celery, carrots and green pepper in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until crisp-tender, 5-7 minutes. Drain. Transfer to a large bowl; add artichokes, mushrooms and olives., In a small saucepan, whisk oil, vinegar, onions, garlic, sugar, pepper and salt; bring just to a boil. Pour over vegetables; toss to coat. Cool to room temperature. Stir in pimientos and parsley. Refrigerate until serving.

Nutrition Facts : Calories 156 calories, Fat 13g fat (2g saturated fat), Cholesterol 0 cholesterol, Sodium 312mg sodium, Carbohydrate 8g carbohydrate (2g sugars, Fiber 2g fiber), Protein 2g protein.

ROASTED VEGETABLE ANTIPASTO (CROCK POT)



Roasted Vegetable Antipasto (Crock Pot) image

Make and share this Roasted Vegetable Antipasto (Crock Pot) recipe from Food.com.

Provided by ellie_

Categories     Vegetable

Time 10h30m

Yield 6 serving(s)

Number Of Ingredients 13

3 carrots, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
2 parsnips, peeled and cut into 3-inch strips, 1/2 inch wide and 1/4 inch thick
2 turnips, peeled and cut into 2-inch pieces
24 white pearl onions, peeled but left whole
1 red bell pepper, seeded and cut into 3-inch by 2-inch strips
1 yellow bell pepper, seeded and cut into 3-inch by 2-inch strips
1 fennel bulb, base and leafy stalks discarded, bulb cut lengthwise into 3-inch long slices, 1/2 inch thick
12 baby artichokes, with stems intact stems peeled
8 ounces fresh large mushrooms, washed and cut into 3/4 inch slices
4 garlic cloves, peeled and minced
1 cup olive oil
3/4 teaspoon salt
pepper

Steps:

  • Place vegetables (carrots - mushrooms) in crock pot insert and then sprinkle with garlic. Toss to combine well.
  • Drizzle olive oil over vegetables and sprinkle with salt and pepper.
  • Cover and cook on low for 8-10 hours (or on high for 3-4 hours) or until vegetables are tender.
  • ***If you want the vegetables browned, place them under the broiler for 3-4 minutes, turn and broil other side***.
  • Allow vegetables to cool to room temperature before proceeding.
  • Arrange vegetables on a serving platter, drizzle them with the cooking oil and sprinkle with salt and pepper. Toss.

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From allrecipes.com


15+ SLOW-ROASTED VEGETABLE SIDE DISH RECIPES | EATINGWELL
2020-08-21 In this easy vegetable side dish, dukkah (pronounced dOO-kah), a blend of pulverized toasted nuts and crushed sesame, coriander and cumin seeds, seasons spaghetti squash. Look for premade dukkah online, at well-stocked stores or find a recipe at eatingwell.com. Source: EatingWell Magazine, January/February 2018.
From eatingwell.com


39 BEST ROASTED VEGETABLES RECIPES | EPICURIOUS
2020-11-05 Sheet-Pan Roasted Squash and Feta Salad. Feta and bread get roasted alongside winter squash, then tossed with pleasantly bitter greens for a …
From epicurious.com


ANTIPASTO PLATTER RECIPE - VEGETARIAN TIMES
On large serving platter, arrange carrots, celery, bell peppers and zucchini in clusters. Drizzle with a little dressing. Add olives, mozzarella, goat cheese if using, pepperoncini and roasted peppers to platter. Garnish with basil and serve, passing additional dressing separately.
From vegetariantimes.com


ROASTED VEGETABLE ANTIPASTO | TASTEFULLY SIMPLE
Roast at 450° until vegetables are tender and beginning to brown, stirring occasionally, 20-25 minutes. Place warm vegetables in a large bowl, add tomatoes; drizzle with Balsamic & Basil Dipping Oil. Toss vegetables gently to blend flavors. Serve warm or at room temperature, topped with Parmesan cheese. Makes 6-8 servings.
From tso.tastefullysimple.com


OVEN ROASTED VEGETABLES {CRISPY AND PERFECT} – WELLPLATED.COM
Roast the vegetables at 400 degrees F for 25 to 35 minutes (or if you have the convection option, do a convection bake at 375 degrees F for 20 to 25 minutes). Toss the vegetables, rotate the pans 180 degrees, and switch the pans' positions on …
From wellplated.com


ANTIPASTO PASTA SALAD (WITH CHICKPEAS, OLIVES, AND ROASTED …
2014-06-17 Spread on parchment covered baking sheet and bake at 425 for approximately 20 minutes (or until browned). Meanwhile, cook pasta according to directions. Drain when cooked and rinse with cool water. Whisk together olive oil, vinegar, honey, oregano, salt, and pepper in a large bowl. Add chickpeas, olives, and cheese to the bowl.
From bowlofdelicious.com


ROASTED VEGETABLE ANTIPASTO | RECIPE | ANTIPASTO, ROASTED …
Jul 18, 2016 - Here's how to make the ultimate roasted vegetable antipasto platter for your next holiday feast or dinner party, a terrific vegetarian starter or side dish.
From pinterest.co.uk


WORLD BEST ROASTED FOOD RECIPES: ROASTED VEGGIE ANTIPASTO
roasted veggie antipasto preserve the garden's overflowing crop of peppers, green beans, and other fresh vegetables by canning a batch of roasted vegetables in a tangy sauce to serve as an antipasto, to spread on crackers with cream cheese, or to give as gifts. Ingredients . Servings: 12; 1 green bell pepper, chopped ; 1 red bell pepper, chopped ; 1 yellow bell pepper, chopped …
From roastedfood.blogspot.com


ROASTED VEGETABLE ANTIPASTO | RECIPE | VEGETABLE PLATTER, ROASTED ...
Oct 14, 2015 - Here's how to make the ultimate roasted vegetable antipasto platter for your next holiday feast or dinner party, a terrific vegetarian starter or side dish.
From pinterest.com.au


BALSAMIC ROASTED VEGETABLES - THE HIDDEN VEGGIES
2020-10-05 Mix the olive oil, balsamic vinaigrette, maple syrup, and garlic powder in a small container then pour the dressing over the veggies. Stir well to coat the vegetables in the dressing. Bake at 400° F (200° C) for a total of 45 minutes - taking out of the oven and stir the veggies every 15 minutes.
From thehiddenveggies.com


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Top Asked Questions

What do you put in Roasted Vegetable antipasto?
Roasted Vegetable Antipasto. This Roasted Vegetable Antipasto is perfect for a festive occasion, with sweet and sour onions, seared asparagus, roasted carrots, fennel and rings of winter squash.
How do you make antipasto sauce?
Assemble the Antipasto: Arrange vegetables on a platter. Drizzle everything with 2 tablespoons olive oil and 2-3 tablespoons balsamic glaze or pomegranate molasses. Sprinkle with salt and pepper, to taste. Add fennel fronds to garnish.
How long to cook vegetables in the oven?
Preheat oven to 500 degrees F. Arrange vegetables on a baking sheet and brush both sides with olive oil. Season with salt and pepper. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown. When vegetables are cool enough to handle begin layering on a large dish.
What is the best way to cook zucchini for pesto?
Add some of the fresh herbs, and then some olives. Sprinkle a little vinegar on top and season with salt and pepper to taste. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini. Cover dish with plastic wrap and let chill at least 4 hours or overnight.

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