Marinated Roasted Vegetable Antipasto
Food.com
Food.com
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Ingredients

  • 1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
  • 2 zucchini, cut lengthwise into 1/4-inch thick slices
  • 1 red bell pepper, roasted and cut into wide strips
  • 1 yellow bell pepper, roasted and cut into wide strips
  • 1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
  • 1/4 cup extra virgin olive oil, to taste
  • 6 large garlic cloves, sliced thin
  • 2 teaspoons fresh parsley, minced
  • 2 tablespoons italian seasoning
  • 1/2 cup black olives, diced and pitted
  • 1/4 cup white wine vinegar
  • salt, to taste
  • black pepper, to taste

Instructions

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