Roasted Vegetable Antipasti with Balsamic and Olive Oil - alive magazine

Name: Roasted Vegetable Antipasti with Balsamic and Olive Oil - alive magazine
Ingredients: 1 zucchini, in 1/2 inch (1.25 mL) slices; 1 red or orange pepper, cored and chopped; 1 small Italian eggplant, cubed; 1 fennel bulb, trimmed and sliced; 2 garlic cloves, peeled; 3 Tbsp (45 mL) extra-virgin olive oil, divided; 3/4 tsp (4 mL) salt; 1 Tbsp (15 mL) fresh lemon juice; 6 Tbsp (90 mL) aged balsamic vinegar, or reduced balsamic vinegar or balsamic glaze; 1/4 cup (60 mL) packed fresh basil leaves

www.alive.com

Don’t be fooled by the simplicity of this roasted vegetable appetizer platter. High quality ingredients, a variety of textures and colours, fresh herbs…

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Ingredients

1 zucchini, in 1/2 inch (1.25 mL) slices
1 red or orange pepper, cored and chopped
1 small Italian eggplant, cubed
1 fennel bulb, trimmed and sliced
2 garlic cloves, peeled
3 Tbsp (45 mL) extra-virgin olive oil, divided
3/4 tsp (4 mL) salt
1 Tbsp (15 mL) fresh lemon juice
6 Tbsp (90 mL) aged balsamic vinegar, or reduced balsamic vinegar or balsamic glaze
1/4 cup (60 mL) packed fresh basil leaves