Roasted Vegetable Antipasto

Name: Roasted Vegetable Antipasto
Yield: 7.0
Ingredients: 2.0 Red Bell Peppers Cored Seeded; 2.0 Yellow Bell Peppers Cored Seeded; 2.0 Small Zucchini Ends Trimmed; 1.0 Small Eggplant Ends Trimmed; 6.0 Roma Tomatoes Halved; 2.0 Red Onions Peeled; 4.0 Garlic Minced; 0.25 cup Extra Virgin Olive Oil; 3.0 tablespoon Balsamic Vinegar; 1.0 teaspoon Coarse Black Pepper; 0.75 teaspoon Salt; 1.0 tablespoon Worcestershire Sauce; 1.0 bunch Fresh Basil Chopped; 1.0 cup Sliced Giant Green Sicilian Olives

Roasted Vegetable Antipasto — a community recipe on Potlikkr.

🍽 Serves 7.0

🥗

Ingredients

2.0 Red Bell Peppers Cored Seeded
2.0 Yellow Bell Peppers Cored Seeded
2.0 Small Zucchini Ends Trimmed
1.0 Small Eggplant Ends Trimmed

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Method (preview)

1
Halve the bell peppers; place (skin-side up) on a baking tray. Slice
2
zucchini in half lengthwise; place, skin-side up, on baking tray.

Slice eggplant into 1/2" (1.25 cm) slices; place on baking tray.

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