Simple & Elegant Antipasto Platter

Recipe - Dearborn Market

Prep Time20 Minutes

Servings8

Cook Time25 Minutes

Calories131

Ingredients

6 garlic cloves, minced

2 medium red and/or yellow bell peppers, sliced

2 medium zucchini, cut crosswise into ¼-inch-thick slices

1 small eggplant, cut into 1-inch pieces

1 small fennel bulb, cut into 1-inch pieces

5 tbs extra virgin olive oil

3 tbs balsamic vinegar

1 tbs chopped fresh parsley

2 tsp chopped fresh thyme

1 tsp Dijon mustard

1 tsp kosher salt

1/2 tsp fresh ground black pepper

Directions

1. Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.

2. In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt and pepper; add warm vegetable mixture and toss to combine. Refrigerate at least 4 hours or up to 2 days. Makes about 4 cups.

Nutritional Information

9 g Fat
1 g Saturated Fat
0 mg Cholesterol
275 mg Sodium
13 g Carbohydrates
3 g Fiber
6 g Sugars
0 g Added Sugars
2 g Protein

20 minutes

Prep Time

25 minutes

Cook Time

Servings

131

Calories

Shop Ingredients

Makes 8 servings

6 garlic cloves, minced

Fresh Garlic

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$1.00 avg/ea$3.99/lb

2 medium red and/or yellow bell peppers, sliced

Yellow Bell Peppers, 1 ct, 6 oz

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$1.50 avg/ea$0.25/oz

2 medium zucchini, cut crosswise into ¼-inch-thick slices

Green Zucchini, 1 ct, 9 oz

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$0.56 avg/ea$0.99/lb

1 small eggplant, cut into 1-inch pieces

Eggplant 1 ct, 1 pound

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$1.49 avg/ea$1.49/lb

1 small fennel bulb, cut into 1-inch pieces

Anise Florence/Sweet Fennel/Fennel, 1 each

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$2.49

5 tbs extra virgin olive oil

Colavita The Essential Olive Oil, 25.5 fl oz

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$19.49$0.76/fl oz

3 tbs balsamic vinegar

Ariston Balsamic Vinegar - Peach, 8 fl oz

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$8.99$1.12/fl oz

1 tbs chopped fresh parsley

Italian Parsley, 1 bunch, 1 each

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$0.99

2 tsp chopped fresh thyme

Wholesome Pantry Organic Herbs Thyme, 0.66 oz

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$1.99$3.02/oz

1 tsp Dijon mustard

Grey Poupon Dijon Mustard, 8 oz

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$4.49$0.56/oz

1 tsp kosher salt

Morton Salt, Plain, 26 Ounce

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$2.29$0.09/oz

1/2 tsp fresh ground black pepper

McCormick Pure Ground Black Pepper, 6 oz

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$8.49$1.42/oz

Nutritional Information

9 g Fat
1 g Saturated Fat
0 mg Cholesterol
275 mg Sodium
13 g Carbohydrates
3 g Fiber
6 g Sugars
0 g Added Sugars
2 g Protein

Directions

1. Preheat oven to 450°. In large bowl, toss all ingredients; spread on 2 rimmed baking pans. Roast vegetable mixture 25 minutes or until tender and golden brown, stirring occasionally.

2. In small bowl, whisk vinegar, oil, parsley, thyme, mustard, salt and pepper; add warm vegetable mixture and toss to combine. Refrigerate at least 4 hours or up to 2 days. Makes about 4 cups.