Roasted Vegetable Antipasto |
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Prep Time: 60 Minutes Cook Time: 25 Minutes |
Ready In: 85 Minutes Servings: 12 |
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I made this about 10 years ago for the first time and was a little worried what DH would say. (No meat...lol) Well, I was pleasantly surprised when he exclaimed, OMG, this is so good I like to serve this when company is over, and it has always been well recieved. I believe I clipped this out of our local newspaper, but have since rewrote it many times over. I hope you enjoy this recipe as much as we have over the years.....its very good. NOTE: Prep time includes refrigeration time. Ingredients:
1/2 large onion, cut into 3/8 inch wedges |
1/4 cup extra virgin olive oil |
1/2 small eggplant, cut lengthwise |
1 small red bell pepper |
1 small yellow bell pepper |
4 ounces portabella mushrooms, cut into 3/8 inch slices |
1/4 cup white wine |
2 tablespoons balsamic vinegar |
1 teaspoon dried basil leaves |
1/2 teaspoon dried oregano leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 garlic cloves, minced |
Directions:
1. Heat oven to 400.
2. Arrange onion wedges in ungreased baking pan.
3. Drizzle with 1 T. of the oil.
4. Bake for 5 minutes.
5. Meanwhile, cut eggplant half crosswise into 3/8 inch thick slices.
6. Cut top and bottom from red and yellow pepper; reserve for another use.
7. Remove seeds and membranes from peppers.
8. Cut into 1x2 inch strips.
9. Remove pan from oven and add eggplant, bell peppers and mushrooms to pan.
10. Drizzle with remaining oil.
11. Bake 10 minutes.
12. Turn vegetables; bake and additional 5 to 10 minutes or until veggies are crisp tender.
13. In medium bowl, combine all marinade ingredients.
14. Add roasted vegetables; toss to coat.
15. Cover; refrigerate 1 hour or until cool.
16. To serve, drain vegetables; arrange on serving platter.
17. Discard marinade.
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