Name: Marinated Roasted Vegetable Antipasto
Prep time: 4 h 10 min
Cook time: 4 h 10 min
Total time: 4 h 10 min
Yield: 6
Cuisine: Global
Ingredients: 118 milliliters black olives , diced and pitted; 6 servings black pepper , to taste; 1 eggplant , trimmed and cut lengthwise into 1/4-inch thick slices; 59 milliliters extra virgin olive oil , to taste; 1 small fennel bulb , cut lengthwise into 1/8-inch thick slices; 2 teaspoons fresh parsley , minced; 6 larges garlic cloves , sliced thin; 2 Tbsps italian seasoning; 1 red bell pepper , roasted and cut into wide strips; 6 servings salt , to taste; 59 milliliters white wine vinegar; 1 yellow bell pepper , roasted and cut into wide strips; 2 zucchini , cut lengthwise into 1/4-inch thick slices

Foodiez

Home

Recipes

Marinated Roasted Vegetable Antipasto

Marinated Roasted Vegetable Antipasto is a gluten free, primal, and whole 30 hor d'oeuvre. One serving contains 161 calories, 3g of protein, and 11g of fat. This recipe serves 6. If you have garlic cloves, parsley, eggplant, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes roughly 4 hours and 10 minutes.