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!

Nutriscore Rating: 77/100

Prep Time:20 mins

Cook Time:30 mins

Total Time:50 mins

Servings: 6

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

Directions

Step 1

Preheat your oven to 425°F (220°C).

Step 2

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.

Step 3

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.

Step 4

Roast the vegetables in the preheated oven for 25-30 minutes, flipping halfway through, until they are tender and slightly charred around the edges.

Step 5

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.

Step 6

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.

Step 7

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.

Step 8

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

Serving size	(2393.2g)

Amount per serving	% Daily Value*
Calories	1295.9

Total Fat 75.2g	0%
Saturated Fat 12.2g	0%
Polyunsaturated Fat 7.9g
Cholesterol 0mg	0%
Sodium 7125.9mg	0%
Total Carbohydrate 143.1g	0%
Dietary Fiber 40.1g	0%
Total Sugars 83.4g
Protein 29.3g	0%

Vitamin D 0IU	0%
Calcium 425.3mg	0%
Iron 17.0mg	0%
Potassium 5026.0mg	0%

*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.

Source of Calories

Fat: 49.5%

Protein: 8.6%

Carbs: 41.9%