This 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.
|Stacked Vegetarian Antipasto Recipe||
- 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
- Preheat oven to 450°
- Pour dressing in large bowl.
- Place least absorbent vegetables in first mix, one type at a time, mix, then scoop out, allow to drain, and place on sheet pan.
- Eggplant then mushrooms will be the last, as they will soak up too much dressing otherwise. Remove them quickly.
- Place the sheet pans in the oven.
- After 15 minutes the mushrooms and tomatoes should be removed, and put aside.
- Turn the eggplant, roast for 5 more minutes, then remove.
- The onions and peppers can cook for another 5-10 minutes, to carmelize.
- 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.
- Cover with plastic wrap and gently, but firmly press down on the vegetables, to compress out the air.
- Refrigerate a minimum of 4 hours.
- Slice and serve over greens.