This ‘roasted’ take on the classic antipasto helps deepen the flavors of these veggies. A simple marinade of high intensity EVOO, red wine vinegar, lemon and oregano is tossed with the veggies before roasting. A little Italian salami and fresh mozzarella finish this dish.
Antipasto is typically the first course (one of many) of a much larger traditional Italian meal. It’s usually made with a combination of veggies, charcuterie and cheeses — all lightly dressed in a simple vinaigrette. Depending on the region, antipasto can vary slightly, sometimes substituting the salumi (as in this recipe) with cured fish or aged cheeses.
