Easy Vegan Antipasto

1

ABOUT THE RECIPE:

This Vegan Antipasto can be served on the side in place of a leafy green salad, or offer it for a first course or appetizer platter for a holiday party. 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

2

INGREDIENTS:

ROASTED PEPPERS
3 to 4 sweet bell peppers (red, orange, yellow, or a combination), each 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 sea 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

3

INSTRUCTIONS:

To make the ROASTED PEPPERS, preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Put the peppers, basil (or Italian seasoning blend), olive oil, and salt in a large bowl. Toss to sparingly coat the peppers with the oil. Spread the peppers 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.

4

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.

5

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 6 salad plates, with a basket of warm crusty bread, flat bread, or crackers on the side.

Ingredients

Directions

1

ABOUT THE RECIPE:

This Vegan Antipasto can be served on the side in place of a leafy green salad, or offer it for a first course or appetizer platter for a holiday party. 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

2

INGREDIENTS:

ROASTED PEPPERS
3 to 4 sweet bell peppers (red, orange, yellow, or a combination), each 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 sea 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

3

INSTRUCTIONS:

To make the ROASTED PEPPERS, preheat the oven to 400 degrees F. Line a large, rimmed baking sheet with parchment paper. Put the peppers, basil (or Italian seasoning blend), olive oil, and salt in a large bowl. Toss to sparingly coat the peppers with the oil. Spread the peppers 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.

4

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.

5

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 6 salad plates, with a basket of warm crusty bread, flat bread, or crackers on the side.

Easy Vegan Antipasto
(Visited 15 times, 1 visits today)