Marinated Roasted Vegetable Antipasto Recipe

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Marinated Roasted Vegetable Antipasto
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Ingredients:

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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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 163.57 Kcal (685 kJ)
Calories from fat 115.65 Kcal
% Daily Value*
Total Fat 12.85g 20%
Sodium 331.93mg 14%
Potassium 423.14mg 9%
Total Carbs 11.2g 4%
Sugars 4.76g 19%
Dietary Fiber 4.65g 19%
Protein 1.65g 3%
Vitamin C 48.5mg 81%
Vitamin A 1mg 33%
Iron 17.3mg 96%
Calcium 45.6mg 5%
Amount Per 100 g
Calories 77.41 Kcal (324 kJ)
Calories from fat 54.74 Kcal
% Daily Value*
Total Fat 6.08g 20%
Sodium 157.1mg 14%
Potassium 200.27mg 9%
Total Carbs 5.3g 4%
Sugars 2.26g 19%
Dietary Fiber 2.2g 19%
Protein 0.78g 3%
Vitamin C 23mg 81%
Vitamin A 0.5mg 33%
Iron 8.2mg 96%
Calcium 21.6mg 5%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 3.5
    Points
  • 4
    PointsPlus

Good Points

  • saturated fat free,
  • cholesterol free

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