Roasted Vegetable Antipasto

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: pecorino cheese

Nutritional yeast adds a cheesy flavor with fewer calories.

olive oil

🥗Healthier: avocado oil

💰Cheaper: vegetable oil

Vegetable oil is less expensive and has a neutral flavor.

Preheat the oven to 375°F (190°C).

Prep the eggplant: wash, slice and generously salt the slices of eggplant.

Let the eggplant sit for 10 minutes, then rinse and pat dry.

Line two large baking sheets with aluminum foil.

Place the peppers, onions, and eggplant on one baking sheet; place zucchini, yellow squash, and carrots on another.

Arrange all vegetables in a single layer and season with salt, pepper, and olive oil, using more olive oil on the eggplant.

Bake for 45 minutes, moving vegetables every 15 minutes to help steam escape.

After 45 minutes, drizzle balsamic vinegar on the onions and eggplant.

Raise the oven temperature to 400°F (200°C) and cook remaining vegetables for 10-15 more minutes.

Remove the onions, peppers, and eggplant from the oven.

Let the vegetables cool slightly before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens