Succulent, smoky, and beautifully aromatic, this roasted vegetable antipasto is the kind of platter that feels effortless yet looks straight from a trattoria table. Sweet peppers, silky eggplant, zucchini, and jammy cherry tomatoes caramelize in the oven, then are finished with garlic, balsamic, fresh lemon, and herbs for a bright, sunlit bite that works just as well with crusty baguette as it does beside grilled meat.
Ingredients
- Bell peppers — 2
- Eggplant — 1
- Zucchini — 1
- Cherry tomatoes — 200g (7 oz)
- Red onion — 1
- Garlic — 3 cloves
- Olive oil — 3 tbsp
- Balsamic vinegar — 1 tbsp
- Lemon juice — 1 tbsp
- Parsley — 20g (3/4 oz)
- Dried oregano — 1 tsp
- Smoked paprika — 1 tsp
- Salt — 3/4 tsp
- Ground black pepper — 1/4 tsp
- Baguette, for serving — 1
- Chili pepper — 1/2, optional
Step-by-Step Recipe
- Preheat the oven to 220°C (425°F). Line a baking sheet with parchment paper.
- Halve the peppers lengthwise and remove the seeds. Cut the eggplant and zucchini into large cubes, slice the onion into half-moons, and leave the cherry tomatoes whole.
- Toss the vegetables with the olive oil, salt, smoked paprika, oregano, and black pepper. Spread them out on the baking sheet in a single layer.
- Roast for 25–30 minutes, until tender and the edges are nicely browned. Let the peppers catch a little color at the edges for that subtle smoky note.
- Transfer the hot pepper halves to a bowl and cover for 10 minutes, then peel away the skins and slice into strips.
- Combine all the vegetables in a bowl, add the minced garlic, balsamic vinegar, lemon juice, and chopped parsley. Toss gently and let stand for 10–15 minutes.
- Slice the baguette and toast the pieces in a dry skillet or oven until crisp and golden.
- Serve warm or chilled, spooned over baguette toasts or arranged in a small serving bowl with a final drizzle of olive oil.
Nutrition per Serving
| Calories | 182 kcal |
| Protein | 4 g |
| Fat | 9 g |
| Carbohydrates | 24 g |
| Fiber | 6 g |
| Sugar | 10 g |
| Sodium | 450 mg |
📹 Watch the video recipe on our Telegram channel: @alwaysyummy
Tips and Variations
- To peel the peppers easily, let them steam under cover for 10 minutes — the skins will slip off without a fight.
- No oven? Cook the vegetables in batches on a grill pan until tender with well-defined char marks.
- Add-ins: capers, olives, feta, basil leaves, or thyme all work beautifully; pine nuts bring a pleasant crunch.
- Storage: keep in an airtight container for 3–4 days. The flavor deepens beautifully by the next day.
- Heat: add a pinch of chili flakes or a little fresh chili to taste.
How to Serve
- On baguette or ciabatta toast rubbed with garlic.
- As a side dish for baked fish, chicken, or steak.
- With grains: couscous, quinoa, or bulgur for a satisfying bowl lunch.
FAQ
Can I replace the balsamic vinegar with something else?
Yes, red wine vinegar or pomegranate molasses work well. Start with a smaller amount and adjust to taste.
How do I make this appetizer vegan and gluten-free?
The recipe is already vegan and gluten-free. Serve it without bread or use a gluten-free baguette.
Can I make it ahead of time?
Yes. The flavors deepen after 6–12 hours in the refrigerator. Bring it out 15 minutes before serving.