I am convinced that each of us needs at least one good recipe for antipasti. Make antipasti yourself is super easy (oh yes!) And always goes down well! My Favorite Antipasti Sites:
- Any kind of party where the hosts ask for food, but it is not supposed to be the 23rd salad
- Cozy evenings with friends, vino, baguette and a large plate of antipasti
- To pasta, on bread and to take away
Oh yes, this quick and easy recipe for antipasti from the oven is a game changer!
I always used to think antipasti would be super elaborate. In my mind, the preparation looked like this: washing vegetables, snibbling and then making each one individually. However I have imagined it again.
If you have been so far, I have good news for you: For these vegetarian antipasti you only need a tin and 20 minutes preparation time!
The whole preparation is as follows:
- Making marinade for the vegetables. Add your oil, vinegar, garlic, rosemary and oregano to a blender and mix everything properly. Salt and pepper, done.
- Wash vegetables and cut into bite-sized pieces.
- Mix the vegetables and marinade, spread on the baking sheet and let the oven do the rest of the work.
For the time in the oven, there is a very special trick that I have picked up at a party. Party tricks are always the best anyway, right?
But I digress. So. You put the antipasti in the hot oven and let it bake for 15 minutes. Then you turn off the oven and leave the vegetables in it for at least another 60 minutes. This way, they will be perfectly cooked without burning. Tricky, what?
Oh and one more thing. Making Italian antipasti itself is not only super easy , but also vegan and therefore perfect if you do not know what guests are coming for and what their eating habits are. I have brought the antipasti several times to larger celebrations and especially the vegan guests were always super happy that also what was there for them.
I summarize the merits of these delicious antipasti for you once again.
Making Italian antipasti itself is:
- Super easy.
- Made quick.
- Packed with good vegetables, olive oil, garlic and herbs.
- Prepared in 20 minutes.
You tried this recipe? Then let me know! Comment, rate and do not forget to tag your photo on Instagram with #kochkarussell . Thank you, dear ones!
Making Italian antipasti yourself
Making Italian antipasti itself is super easy!
Portions : 4 Portions
calories per serving : 284 kcal
TL Oregano dried
Handful of rosemary
- Salt and pepper
Oven Preheat to 200 degrees top / bottom heat and cover a baking sheet with baking paper.
Mix oil, balsamic vinegar, peeled garlic, oregano and a handful of rosemary with a blender. Season with salt and pepper.
Wash the peppers, aubergines and zucchini and cut into bite sized pieces. Clean mushrooms and quarter them. Peel and quarter the shallots.
Mix the vegetables with the sauce and spread on the baking tray. Sprinkle with the remaining rosemary.
Bake for 15 minutes, then put out the oven and leave for another 60 minutes in a hot oven.
The antipasti also taste great with other vegetables of the season. For example, green asparagus and other mushrooms are great.
Airtight packed in the fridge, the homemade antipasti keep a few days.