Delicious Roasted Veggie Antipasto Recipe

This Roasted Veggie Antipasto is a delicious and healthy dish that combines a variety of roasted vegetables with a flavorful herb dressing. It is perfect as an appetizer or side dish for any meal. The veggies are roasted to perfection, bringing out their natural flavors and giving them a slightly caramelized texture. The herb dressing adds a tangy and refreshing taste to the dish. This recipe is easy to make and will impress your family and friends!

Ingredients

• 1 red bell pepper
• 1 yellow bell pepper
• 1 zucchini
• 1 eggplant
• 1 red onion
• 1 cup cherry tomatoes
• 1/4 cup olive oil
• 2 cloves garlic, minced
• 1 tablespoon balsamic vinegar
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• Salt and black pepper to taste
• Fresh basil leaves, for garnish

Directions

1. Preheat the oven to 425°F (220°C).
2. Cut the red and yellow bell peppers, zucchini, eggplant, and red onion into bite-sized pieces.
3. Place the chopped vegetables and cherry tomatoes on a baking sheet lined with parchment paper.
4. In a small bowl, whisk together the olive oil, minced garlic, balsamic vinegar, dried oregano, dried basil, salt, and black pepper.
5. Drizzle the herb dressing over the vegetables and toss to coat evenly.
6. Spread the vegetables out in a single layer on the baking sheet.
7. Roast in the preheated oven for 25-30 minutes, or until the vegetables are tender and slightly caramelized, stirring once or twice during cooking.
8. Remove the roasted vegetables from the oven and let cool for a few minutes.
9. Garnish with fresh basil leaves before serving.
10. Serve the Roasted Veggie Antipasto as an appetizer or side dish. Enjoy!

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