Anti Pasto Vegetables With Basil Butter Recipe

Preheat and prepare

Preheat the oven to 425°F (220°C). Line two rimmed baking sheets with parchment paper or lightly oil them so vegetables roast instead of steam.

Prep vegetables

Place the cubed eggplant, sliced zucchini, bell pepper strips, and red onion wedges in a large mixing bowl. Add the cherry tomatoes in a separate smaller bowl (they roast faster and should be added later if using two sheets).

Season

Drizzle 2 tablespoons of olive oil over the larger vegetables. Sprinkle 1 1/2 teaspoons kosher salt, 3/4 teaspoon black pepper, and the dried oregano. Toss gently to coat evenly. For the cherry tomatoes, toss with remaining 1 tablespoon olive oil and a pinch of salt and pepper.

Arrange and roast

Spread the larger vegetables in a single layer on one prepared sheet, leaving space between pieces for proper caramelization. Place cherry tomatoes on the second sheet. Roast larger vegetables for 20–25 minutes, tossing once halfway through, until edges are browned and vegetables are tender. Roast cherry tomatoes for 12–15 minutes until blistered and slightly collapsed. If using one sheet, add tomatoes for the last 12–15 minutes so they don't overcook.

When vegetables are done, remove from oven and let cool 5 minutes on the sheet. Transfer to a large shallow serving dish or platter. Taste and adjust seasoning with additional salt and pepper if needed.

Make basil butter (food processor)

In a small food processor, combine the softened butter, packed fresh basil leaves, lemon juice, lemon zest, minced garlic, red pepper flakes, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse until the basil is fully incorporated and the butter is smooth and green. Scrape down the sides and pulse once more to ensure even mixing.

Make basil butter (no food processor)

If you don't have a food processor, finely mince the basil and mash it into the softened butter with a fork or small spatula. Add lemon juice, zest, garlic, red pepper flakes, salt and pepper and continue to mash until evenly distributed.

Warm the butter

If you prefer a loose sauce rather than a pat, place the prepared basil butter in a small saucepan over low heat or microwave in 10-second bursts until just melted and pourable (do not overheat). Stir in 1 tablespoon extra-virgin olive oil to loosen and add gloss.

Spoon or drizzle the warm basil butter over the roasted vegetables. Alternatively, place dollops of softened basil butter over the hot vegetables so it melts as it sits. Toss gently to coat if desired.

Garnish with toasted pine nuts or sliced almonds, shaved Parmesan, and torn basil leaves if using. Finish with an extra drizzle of olive oil and a grind of fresh black pepper. Serve warm or at room temperature as an antipasto or side.