Ingredients
-
1
-
2
-
1
-
1
-
1
-
1/4
-
6
-
2
-
2
-
1/2
-
1/4
-
-
-
-
Directions
Marinated Roasted Vegetable Antipasto, This is Italian all the way, and super delicious! Cook time includes marinating time This recipe can be used in a Lite-Bleu meal plan All Lite-Bleu recipes are complete meals that we designed for our weight loss diet , This was delicious! A great starter or included in a summer barbeque or Italian themed dinner party I would love to try it with butternut pumpkin next time and a little feta sprinkled inside But definately a dish I will do again (when I have the time!!) when the weather is warm and there are lots of people to enjoy this scrummy Italian stack Thank you!, Delicious! I served this as an appetizer and it was a big hit I especially loved the flavor of the fennel! After roasting and with a little salt and pepper it was very good I also enjoyed the fresh herbs, and would recommend using fresh Made for Photo Tag
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Steps
|
1
Done
|
Preheat Oven to 500f |
|
2
Done
|
Arrange Vegetables on a Baking Sheet and Brush Both Sides. |
|
3
Done
|
Season With Salt and Pepper. |
|
4
Done
|
Place in Oven and Roast For 7 to 8 Minutes on Each Side, or Until Golden Brown. |
|
5
Done
|
When Vegetables Are Cool Enough to Handle Begin Layering Using a Springform Pan That Has a Sheet of Parchment Paper on the Bottom. |
|
6
Done
|
Place Eggplant in the Bottom of the Dish, Drizzle With Some Olive Oil, and Add Some of the Garlic. |
|
7
Done
|
Add Some of the Fresh Herbs, and Then Some Olives. |
|
8
Done
|
Sprinkle a Little Vinegar on Top and Season With Salt and Pepper to Taste. |
|
9
Done
|
Continue to Layer Vegetables, Along With Seasonings, Adding the Peppers Next, and Then Fennel, and Finally the Zucchini. |
|
10
Done
|
Cover With Plastic Wrap and Let Chill at Least 4 Hours or Overnight. |
|
11
Done
|
Release Pan and Use the Parchment to Carefully Slide Onto a Serving Platter. |
