Marinated Roasted Vegetable Antipasto |
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Prep Time: 240 Minutes Cook Time: 10 Minutes |
Ready In: 250 Minutes Servings: 6 |
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This is Italian all the way, and super delicious! Cook time includes marinating time. This recipe can be used in a Lite-Bleu meal plan. All Lite-Bleu recipes are complete meals that we designed for our weight loss diet. Ingredients:
1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices |
2 zucchini, cut lengthwise into 1/4-inch thick slices |
1 red bell pepper, roasted and cut into wide strips |
1 yellow bell pepper, roasted and cut into wide strips |
1 small fennel bulb, cut lengthwise into 1/8-inch thick slices |
1/4 cup extra virgin olive oil, to taste |
6 large garlic cloves, sliced thin |
2 teaspoons fresh parsley, minced |
2 tablespoons italian seasoning |
1/2 cup black olives, diced and pitted |
1/4 cup white wine vinegar |
salt, to taste |
black pepper, to taste |
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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