Whether as a starter, side dish or in the leading role, Italian antipasti simply taste fantastic. Such an antipasti plate looks damn good and is perfect for snacking or as a dish for barbecues or buffets. And making Antipasti is a breeze. They are easy to prepare in the oven; super-fast and absolutely delicious.
The word Antipasti actually means appetizer. But the classic Italian antipasti usually consist of marinated vegetables such as peppers, zucchini, mushrooms and eggplant. My antipasti plate is based precisely on these ingredients. It is prepared classically in the oven.
Whether as a cold starter, warm salad or as a main course, Italian antipasti always taste good. They go wonderfully with fresh baguette or ciabatta. But they can also be used as pizza topping. Because a pizza topped with grilled antipasti tastes great even without vegan cheese. They also taste perfectly with pasta, on bread or in a Mediterranean bowl.
The antipasti are ready in under 40 minutes and you can prepare them easily for the next day. They taste especially good when they had time to marinade through. You can prepare a large portion of antipasti as they stay fresh for a few days if you store them in the fridge. But we never manage. Because the antipasti taste so good that there is rarely anything left over. We usually enjoy them warm with some balsamico cream or with Alioli on fresh Chiabatta.
Italian antipasti are super easy to prepare
Italian antipasti are super easy to prepare The preparation of the antipasti is very simple: Slices the vegetables. Then mix them with Italian herbs, garlic and olive oil and bake them in the oven for 30 minutes.
Almost all Mediterranean vegetables can be used for antipasti. But I mostly use peppers, zucchini, aubergines, mushrooms, tomatoes and onions.
Serve Italian antipasti with fresh ciabatta or baguette. It also goes well with olives, pickled artichokes, aioli or another delicious dip.
Mediterranean Antipasti
Ingredients
For the antipasti:
- 200 ml olive oil
- 2 clove garlic
- 2 tbsp dried Italian herbs e.g. basil, oregano, tyme, rosemary
- salt and pepper
- 1 red pepper
- 1 yellow pepper
- 1 zucchini
- 1 eggplant
- 100 g mushrooms
- 1 red onion
- 100 g cherry tomatoes
- 10 dried tomatoes in oil
- 2 tbsp balsamic vinegar
As sides:
- vegan aioli
- 100 g olives
- 1 fresh ciabatta or baguette
Instructions
- Put half of the oil in a bowl and mix with pressed garlic, Italian herbs, plenty of salt and pepper.
- Clean the peppers, cut out the kernel and cut the peppers into broad strips. Cut the zucchini and aubergines lengthwise into slices about 1 cm thick. Clean the mushrooms and cut them in halves or quarters depending on their size.
- Peel the onion and cut into broad rings.
- Add the vegetables to the herb oil and mix well with two spoons until all the vegetables are covered with oil.
- Spread the vegetables on baking trays lined with baking paper – if possible not on top of each other, so that they roast.
- Place the baking trays in the oven and bake at 250°C for about 25 to 30 minutes until the vegetables are brown. This can vary depending on the oven and the humidity of the vegetables.
- Put the hot, cooked vegetables together with the dried tomatoes in the previously used bowl. Add the balsamic cream and stir well.
- The antipasti can then be eaten warm immediately. Alternatively, layer the vegetables in a deep dish. Add the remaining half of the olive oil so that everything is well covered. Then let it stand for a day and serve cold.
- Covered with oil, it stays fresh for 1 to 2 weeks stored in the fridge.
- Serve with freshly cut ciabatta, aioli and olives.
Notes
Nutritions
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