ABOUT THE RECIPE:

This Vegan Antipasto can be served on the side in place of a leafy green salad, displayed on an appetizer platter for a party, or offered as a first course for any festive meal. I like to roast the peppers and asparagus in advance, and serve them chilled with this simple-to-prepare, but flavorful antipasto.

Makes 4 to 6 servings

INGREDIENTS:

ROASTED PEPPERS
3 to 4 sweet bell peppers (red, orange, yellow, or a combination), each seeded and cut into 4 or 5 pieces
1 to 2 teaspoons dried basil or Italian seasoning blend
2 teaspoons extra-virgin olive oil
1⁄4 teaspoon salt

ROASTED ASPARAGUS
1 large bunch slender asparagus spears, trimmed
2 teaspoons extra-virgin olive oil
1⁄4 teaspoon garlic powder (optional)
1⁄4 teaspoon salt

ADDITIONAL INGREDIENTS:
8 to 12 slices vegan cheese, cut in half on the diagonal
8 to 12 Queen green olives, Kalamata olives, or your favorite variety

INSTRUCTIONS:

To make the ROASTED PEPPERS, preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Put the pepper slices, basil (or Italian seasoning blend), olive oil, and salt in a large bowl. Toss to sparingly coat the peppers with the oil. Spread the pepper slices in a single layer on the lined baking sheet, skin-side up. Bake for 20 to 25 minutes, until soft to the touch and slightly browned along the edges. Serve warm, at room temperature, or chilled.

To make the ROASTED ASPARAGUS, preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Put the asparagus, olive oil, optional garlic powder, and salt in a large bowl and gently stir to combine. Spread the asparagus in a single layer on the lined baking sheet. Bake for 8 to 12 minutes, depending on the thickness of the asparagus. Serve warm, at room temperature, or chilled.

To assemble the antipasto, and serve it “family style,” artfully arrange the peppers, asparagus, vegan cheese, and olives on a pretty serving platter or two dinner plates (shown above). For individual first course servings, divide the ingredients onto six salad plates, served with a basket of warm crusty bread or crackers on the side.