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 is a home-style recipe made with Red Bell Peppers Cored Seeded, Yellow Bell Peppers Cored Seeded, Small Zucchini Ends Trimmed, Small Eggplant Ends Trimmed, Roma Tomatoes Halved, and Red Onions Peeled. Serves 7.

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🍽 Pour 7.0

Ingrédients

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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Méthode (aperçu)

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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