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Roasted Vegetable Antipasti with Balsamic and Olive Oil

Serves 6


    Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs, and a flash of lemon make it shine. 


    Not all olive oils and balsamics are created equal

    Use your good, fruity, cold-pressed extra-virgin olive oil to accompany this appetizer platter, since the quality and flavour will shine through. You can use a more neutral and affordable olive oil for roasting the vegetables, if you prefer. 

    As for the balsamic vinegar, use either an aged one that’s thick and sweet, or reduce a young balsamic in a small saucepan until thick, optionally adding a pinch of sugar to sweeten it (see the oyster mushrooms with caramelized parsnips recipe for helpful directions). A store-bought balsamic glaze that’s already been thickened works as well, but check the ingredients for unwanted preservatives and sweeteners. 


    Roasted Vegetable Antipasti with Balsamic and Olive Oil


      • 1 zucchini, in 1/2 inch (1.25 mL) slices
      • 1 red or orange pepper, cored and chopped
      • 1 small Italian eggplant, cubed
      • 1 fennel bulb, trimmed and sliced
      • 2 garlic cloves, peeled
      • 3 Tbsp (45 mL) extra-virgin olive oil, divided
      • 3/4 tsp (4 mL) salt
      • 1 Tbsp (15 mL) fresh lemon juice
      • 6 Tbsp (90 mL) aged balsamic vinegar, or reduced balsamic vinegar or balsamic glaze
      • 1/4 cup (60 mL) packed fresh basil leaves


      Per serving:

      • calories115
      • protein2 g
      • total fat5 g
        • sat. fat1 g
      • total carbohydrates17 g
        • sugars8 g
        • fibre5 g
      • sodium316 mg



      Preheat oven to 400 F (200 C).


      Chop zucchini, pepper, eggplant, and fennel into similarly sized pieces. In large bowl or baking sheet, toss vegetables and garlic cloves with 1 Tbsp (15 mL) oil, salt, and lemon juice. Spread in single layer on 2 baking sheets and roast in preheated oven for 15 minutes.


      Turn vegetables to brown the opposite side, then rotate trays from top to bottom in oven and roast for 10 minutes more, or until eggplant and fennel are tender.


      Meanwhile, prepare a small dish of 2 Tbsp (30 mL) extra-virgin olive oil and another of aged balsamic vinegar. Stack basil leaves, roll into a cigar shape, and slice into thin strands.


      Once vegetables are roasted, in large bowl or directly on baking sheets, immediately toss with sliced basil. Transfer to serving platter and serve with bowls of olive oil and balsamic for dipping or spooning onto vegetables.



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