Go Back
–+ servings
roasted-veggie-antipasto-recipe

Roasted Veggie Antipasto Recipe

A delicious and easy vegan antipasto with roasted veggies.
Print Recipe Pin This
Preparation Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Course: Appetizer
Cuisine: Italian
Servings: 4 servings
Calories: 150 kcal

Ingredients 

Main Ingredients

  • 1 cup Cherry tomatoes halved
  • 1 cup Zucchini sliced
  • 1 cup Bell peppers sliced
  • 2 tablespoon Olive oil
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Dried oregano

Instructions 

  1. Preheat the oven to 400°F (200°C).
  2. In a mixing bowl, combine cherry tomatoes, zucchini, and bell peppers.
  3. Drizzle with olive oil, and sprinkle with salt, black pepper, and dried oregano. Toss to coat.
  4. Spread the veggies on a baking sheet in a single layer.
  5. Roast in the preheated oven for 25-30 minutes, or until the veggies are tender and slightly charred.
  6. Remove from the oven and let cool slightly before serving.

Nutritional Value

Calories: 150kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 2g | Sodium: 400mg | Potassium: 450mg | Fiber: 3g | Sugar: 5g | Vitamin A: 850IU | Vitamin C: 60mg | Calcium: 30mg | Iron: 1mg

Keywords

Antipasto, Roasted Veggies, Vegan
Tried this recipe?Let us know how it was!