Yesterday was a perfect start to the weekend after a busy week at work. I went out for a nice bike ride in the morning, went grocery shopping and spent time cooking and hanging out with friends. For dinner we decided to have an Italian night. We had antipasto platters to start. This roasted vegetables antipasto platter was really simple and delicious.
I included four items on here: zucchini, beetroots, carrots and garlic. You can get creative and add veggies you like. Many people really like roasted peppers as well. Here are all the ingredients
- Vegetables of choice
- Olive oil
Warm the oven to 425 F. Wash, peel, cut the vegetables into preferred sizes. Toss lightly in olive oil. Place on a baking sheet. Don’t overcrowd the tray. Add salt and pepper. Roast at 425 F for 20 minutes. Turn the heat down to 275 F and bake for another 20 minutes and they are done. Let them cool down a bit and assemble your plate.
I would recommend taking the garlic out after the first 20 minutes so that they are not too dry. Also for beetroot I wrapped them separately in aluminum foil so the colour doesn’t bleed on to other veggies on the try.
To my pleasant surprise I actually preferred this roasted vegetable platter to the prosciutto, cheese and bread platter! (I’m usually a much bigger fan of prosciutto and cheese than veggies…). Buon Appetito! :)