Roasted Veggies Antipasto Plattter Recipe

Name: Roasted Veggies Antipasto Plattter Recipe
Total time: 50 min
Ingredients: Quantity depends on number of people serving.; Clean; Zucchini and/ or Summer Squash - 2-3 (sliced in to approximately 1/4 inch thick slices); Eggplant - 2-3 medium eggplant (sliced in 1/4 inch circles); Mushrooms 1-2 cartons mushrooms (well rinsed and sliced); 1 head of radicchio (rinsed, and peeled into pieces); Approximately 15-20 cherry or grape tomatoes or 1 container "cocktail" tomatoes on the vine; Olive oil or neutral oil of choice (avocado or grapeseed good options too!); Kosher Salt; Pepper; Basil (optional but recommended for Mushrooms); Fresh herbs for garnish -- basil and parsley are our top choices

www.healthygffamily.com

Naturally gluten-free, this festive antipasto platter features colorful roasted veggies perfect for any gathering or holiday spread.

View full recipe on www.healthygffamily.com

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.healthygffamily.com.

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Cooking tools:

Oven
Baking sheet
Mixing bowl
Chef's knife
Cutting board
Saute pan
Skillet
Spoon
Airtight container
Measuring spoon
Colander
Paper towel
Kitchen towel
Refrigerator
Serving platter
Tongs

Ingredients

Quantity depends on number of people serving.
Clean
Zucchini and/ or Summer Squash - 2-3 (sliced in to approximately 1/4 inch thick slices)
Eggplant - 2-3 medium eggplant (sliced in 1/4 inch circles)
Mushrooms 1-2 cartons mushrooms (well rinsed and sliced)
1 head of radicchio (rinsed, and peeled into pieces)
Approximately 15-20 cherry or grape tomatoes or 1 container "cocktail" tomatoes on the vine
Olive oil or neutral oil of choice (avocado or grapeseed good options too!)
Kosher Salt
Pepper
Basil (optional but recommended for Mushrooms)
Fresh herbs for garnish -- basil and parsley are our top choices