Fresh and simple vegetarian and vegan recipes

Perfect Oven-Roasted Vegetable Antipasti

So easy, so versatile, and so delicious — enjoy as an appetizer, side dish, or as a salad topping. Sprinkle some feta cheese on top, if you’re in the mood!

Perfect Oven-Roasted Vegetable Antipasti

Course: Appetizers, SidesCuisine: MediterraneanDifficulty: Easy


Prep time


Cooking time


Total time



Think of this as more of a guide than a recipe — feel free to mix things up!


  • 2 zucchini, sliced into 1/4 inch rounds or diagonal slices

  • 1 onion, sliced into thin rings

  • 1 bunch asparagus (optional), tough ends removed, cut into 2 inch pieces

  • 1 medium sweet potato (optional), cut into 1/4 inch rounds

  • 15-20 cherry tomatoes, whole

  • 10-15 mushrooms, halved lengthwise (or left whole, if they’re tiny)

  • 1 head garlic, unpeeled and separated into cloves

  • Olive oil

  • Lemon for zesting

  • Kosher salt

  • Freshly ground pepper


  • Preheat oven to high heat (roughly 400° F)
  • Spread cut vegetables on a bakings sheet or large baking pans (cover with baking paper to minimize mess, if you like)
  • Drizzle generously with olive oil and toss gently
  • Zest lemon over cut vegetables
  • Sprinkle with kosher salt and freshly ground pepper
  • Broil/bake until veggies are soft and beginning to brown, keep an eye on them and flip veggies before they are done so both sides get browned a bit and oil and seasonings get evenly distributed
  • like to serve this with the roasted garlic still in its cloves, but you can squeeze out the garlic before serving, if you prefer

Leave a Reply

Your email address will not be published. Required fields are marked *

Powered By WordPress | Elegant Recipe Blog