Perfect Oven-Roasted Vegetable Antipasti

So easy, so versatile, and so delicious!

Ingredients (not all essential, feel free to mix it up):

  • 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
  1. Preheat oven to high heat (roughly 400°F)
  2. Spread cut vegetables on a bakings sheet or large baking pans (cover with baking paper to minimize mess, if you like)
  3. Drizzle generously with olive oil and toss gently
  4. Zest lemon over cut vegetables
  5. Sprinkle with kosher salt and freshly ground pepper
  6. 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
  7. I like to serve this with the roasted garlic still in its cloves, but you can squeeze out the garlic before serving, if you prefer

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