Oven-Roasted Antipasti
by Tavolino
A quick and aromatic oven-roasted vegetable dish that can be served warm as a side dish or cold as an antipasti salad. Roasting in the oven brings out an intense flavor in the vegetables.
Ingredients
- Olive oil 250 ml
- Garlic cloves 4 pieces
- Italian herbs (dried) 4 tbsp
- Porcini mushroom powder 1 tbsp
- Salt 1 pinch
- Pepper 1 pinch
- Bell peppers (red and yellow) 6 pieces
- Zucchini 4 pieces
- Eggplants 2 pieces
- Button mushrooms 500 g
- Red onions 500 g
- Balsamic glaze 1 tbsp
Preparation
- 1
Preheat the oven to 250 °C convection.
- 2
Whisk 250 ml of olive oil in a bowl with 4 crushed garlic cloves, 4 tbsp of Italian herbs, 1 tbsp of porcini mushroom powder, as well as salt and pepper.
- 3
Clean the 6 bell peppers and cut them into wide strips.
- 4
Cut the 4 zucchini and 2 eggplants into approx. 1 cm thick slices.
- 5
Clean the 500 g of button mushrooms and also cut them into 1 cm thick slices.
- 6
Cut the 500 g of red onions into rings.
- 7
Add all the vegetables and onion rings to the herb oil and mix thoroughly until everything is well coated.
- 8
Spread the vegetables out side by side on baking sheets so that they brown evenly.
- 9
Roast the vegetables in the oven at 250 °C for approx. 20 minutes until they are cooked and nicely browned.
- 10
Layer the hot vegetables into a bowl or casserole dish.
- 11
Drizzle with 1 tbsp of balsamic glaze and cover with additional olive oil if needed.
- 12
Either serve warm immediately or let it marinate for a day and enjoy cold.