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