Recipes

Roasted Vegetable Antipasto

Serves 4 to 6

Recipe provided by the International Collection

This vegetable masterpiece is great as an appetizer, side dish, or as the filling for a heart veggie sandwich.

Ingredients

4 small onions, halved

1 red pepper, seeded and quartered

1 green pepper, seeded and quartered

2 small zucchini, sliced lengthways 1/8” thick

8 cherry tomatoes

4 slices eggplant, 1/8" thick

¼ to ½ cup extra virgin olive oil

Roasted Red Pepper and Garlic Vinegar, or balsamic vinegar

Salt and pepper to taste

Instructions

Preheat oven to broil. Brush vegetables on all sides with olive oil and lay on a baking sheet. Broil in preheated oven 3-5 minutes on each side, turning over when they begin to brown, being careful not to let them burn.

When done, remove vegetables from the sheet and arrange on a serving platter. Sprinkle liberally with the roasted red pepper and garlic vinegar, then salt and pepper to taste.

Courtesy of the International Collection