Roasted Vegetable Antipasto Recipe
This is perfect as a side or the main feature - fresh and light, perfect for any time of the year.
- 2 red bell peppers, cut into 1-inch pieces
- 8 - 12 oz. fresh mushrooms, sliced if large
- 2 cups cubed butternut squash
- 3 Tbsp. olive oil
- Salt and pepper to taste
- 3 medium tomatoes, diced
- Shredded Parmesan cheese
Toss red bell peppers, mushrooms and cubed squash with olive oil in a large bowl; spread vegetables on a large greased baking sheet. Season to taste with salt and pepper. Roast at 450° until vegetables are tender and beginning to brown, stirring occasionally, 20-25 minutes. Place warm vegetables in a large bowl, add tomatoes; drizzle with Balsamic & Basil Dipping Oil. Toss vegetables gently to blend flavors. Serve warm or at room temperature, topped with Parmesan cheese. Makes 6-8 servings. Excellent with prepared Italian Garlic Bread.