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Stacked Vegetarian Antipasto Recipe

August 9, 2011 by Robin Gagnon 4 Comments

vegetarian stacked antipastoThis time of year vegetables are plentiful.  It is the best time to add a few new vegetarian dishes to your repertoire.   I typically make my vegetarian antipasto on the grill and just heap everything on a big platter.  Today was a little cooler with off & on rain, so I decided to roast the vegetable this time, and go for a more orderly presentation.  While produce is certainly less expensive in August than during the winter months, all the vegetables in this antipasto can be readily be found with good flavor throughout the year.  As presented here, the dish meets vegan dietary standards, but if that is not a requirement for you or your guests, some fresh mozzarella, topped with a little olive oil and sea salt goes with it very well.  It also makes a good first course or side dish.

vegetables for antipasto

Stacked Vegetarian Antipasto Recipe
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Recipe Type: vegetarian
Author: Robin Gagnon
Ingredients
  • 3/4 cup Italian dressing
  • pint of grape tomatoes (or quarter sliced plum tomatoes)
  • 2 yellow peppers
  • 1 lg. Vidalia onion
  • 1 md.-lg eggplant (sliced into planks)
  • 8 0z mushrooms ( sliced large)
  • baby spinach or fresh basil leaves
Instructions
  1. Preheat oven to 450°
  2. Pour dressing in large bowl.
  3. Place least absorbent vegetables in first mix, one type at a time, mix, then scoop out, allow to drain, and place on sheet pan.
  4. Eggplant then mushrooms will be the last, as they will soak up too much dressing otherwise. Remove them quickly.
  5. Place the sheet pans in the oven.
  6. After 15 minutes the mushrooms and tomatoes should be removed, and put aside.
  7. Turn the eggplant, roast for 5 more minutes, then remove.
  8. The onions and peppers can cook for another 5-10 minutes, to carmelize.
  9. Stack the vegetables in a loaf dish or spring form. 1/2 the eggplant, 1/2 the tomatoes & onions, layer of yellow pepers, the other 1/2 tomatoes, mushrooms and remaining onions, top with the rest of the eggplant.
  10. Cover with plastic wrap and gently, but firmly press down on the vegetables, to compress out the air.
  11. Refrigerate a minimum of 4 hours.
  12. Slice and serve over greens.
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roasting vegetables for antipasto

Vegetables arranged in pan for roasting.

 

layering the stacked antipasto

Neatly layering the stacked antipasto.

vegetarian antipasto recipe


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Filed Under: Recipes, Vegetarian Tagged With: eggplant, mushrooms, onions, peppers, tomatoes, vegetarian

Comments

  1. Marianna says

    August 10, 2011 at 9:40 am

    This looks so so good! I want to make this right now since I have an eggplant and cherry tomatoes but I don’t have the rest. Might have to head out to the store.

    Reply
  2. Michelle J says

    August 10, 2011 at 4:57 pm

    That looks fantastic! Yummy!

    Reply
  3. Tired Mom Tésa says

    August 12, 2011 at 3:10 pm

    This looks delicious and so easy! Can’t wait to give it a try.

    Reply
  4. Penelope says

    August 30, 2011 at 11:50 am

    This looks incredible, and the photos are perfect. Everything here is new and beautiful…your site is now a must see foodie site!

    Reply

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