Antipasto Recipe

Antipasto Directions

1. 1

   Prepare the Vegetables

   Preheat the oven to 400°F (200°C). Wash the bell peppers, zucchini, eggplant, and cherry tomatoes. Cut the bell peppers into strips, zucchini and eggplant into rounds, and leave the cherry tomatoes whole.

2. 2

   Roast the Vegetables

   In a large bowl, combine the chopped vegetables. Drizzle with olive oil, and sprinkle with salt and black pepper. Toss to coat evenly. Place the vegetables on a baking sheet and roast for 25-30 minutes, or until tender and slightly caramelized, stirring halfway through.

3. 3

   Prepare the Cured Meats

   While the vegetables are roasting, slice the cured meats into bite-sized pieces. Arrange them on a serving platter.

4. 4

   Prepare the Cheese

   Cut the cheese into small cubes or slices, depending on the type of cheese used. Add to the serving platter with the cured meats.

5. 5

   Assemble the Antipasto

   Once the vegetables are roasted, remove them from the oven and let them cool slightly. Add the roasted vegetables to the platter with the cured meats and cheese. Garnish with fresh basil leaves.

6. 6

   Serve

   Serve the antipasto platter at room temperature, allowing guests to help themselves to a mix of roasted vegetables, cured meats, and cheese.