Marinated Roasted Vegetable Antipasto

READY IN: 4hrs 10mins
Recipe by 2Bleu

This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet.

Top Review by Holly Marder

This was delicious! A great starter or included in a summer barbeque or Italian themed dinner party. I would love to try it with butternut pumpkin next time and a little feta sprinkled inside. But definately a dish I will do again (when I have the time!!) when the weather is warm and there are lots of people to enjoy this scrummy Italian stack. Thank you!

Ingredients Nutrition

Directions

  1. Preheat oven to 500°F
  2. Arrange vegetables on a baking sheet and brush both sides.
  3. Season with salt and pepper.
  4. Place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
  5. When vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
  6. Place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
  7. Add some of the fresh herbs, and then some olives.
  8. Sprinkle a little vinegar on top and season with salt and pepper to taste.
  9. Continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
  10. Cover with plastic wrap and let chill at least 4 hours or overnight.
  11. Release pan and use the parchment to carefully slide onto a serving platter.

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