Making classic antipasti is a fine thing. It doesn’t sound particularly exciting, but the taste is simply gigantic. I especially like Italian dishes and antipasto is definitely one of them here. Antipasti is always a wonderful option for vegans, even at the Italian restaurant, and it just always goes. I currently always make a larger portion of it and store it in the fridge. Then there are the most diverse dishes with it. For example, I love to make potato hash browns with cashew sour cream. I also love to eat it with sourdough bread or with a classic pasta with tomato sauce. Maybe you’ve got a hankering for it now too? Then let’s get started together. Are you in?
Making classic antipasti
The preparation of the classic antipasti is very simple and it comes down to just one trick. But first let’s get to the production. First we need fresh vegetables. I use bell bell pepper, zucchini, onion and mushrooms. However, here you can use a very wide selection of vegetables that you currently have on hand. I am thinking here of carrots, fennel, eggplant or asparagus.
To make it, I put peppers, zucchini, onion and mushrooms in a baking dish. Add olive oil, lemon juice and salt. Once mix well with your hands, add garlic du fresh herbs and it goes into the oven. Bake for 20 minutes and now turn off the oven and leave the vegetables inside. This is exactly how the vegetables become nice and soft, but do not burn. This tip is really genius and believe me, the antipasti will be awesome with it.
TIP: You can also make a double portion of antipasti and store it in the refrigerator for a few days. This saves you a lot of time when you need to do things quickly.
Vegan Italian recipes
Today’s dish is an absolute classic of Italian cuisine. I super like it, especially on warm days. Together with fresh sourdough bread it is simply unbeatable. Antipasti is not only incredibly delicious, but also healthy and rich in important fiber, vitamins, minerals and phytochemicals.
If you are looking for other quick and healthy recipes today, I have the following suggestions for you:
- Roasted peppers and tomato soup
- Pizza Bianca with mushrooms
- Vegan lasagna soup
- Vegan Pasta Arrabiata
- Minestrone vegan
- Pizza with ricotta and green asparagus
- Make vegan ricotta yourself
- Simple Burger Italian Style
- Simple Pizza Mozzarella
The classic antipasti is:
- High protein
- Easy to make
Craving this versatile Italian dish? I wish you a lot of fun in recooking and of course a review at the bottom of this page. If you post a picture, use the hashtag #veganevibes.
Making classic antipasti
FOR THE ANTIPASTI:
- 250 g Zucchini Stalk removed, cut into slices
- 310 g Paprika core removed, cut into strips
- 80 g Red onion
- 200 g Mushrooms
- 1 tbspn Olive oil
- 1 tbspn Lemon juice optional
- ½ tbspn Salt
- 4 Garlic cloves
- Fresh rosemary and thyme sprigs if at hand
- Heat oven to 200 °C convection (220 °C upper-lower heat).
- FOR THE ANTIPASTI Place zucchini and peppers in a large baking dish. Add olive oil, mushrooms, lemon juice and salt and mix until everything is well combined. Spread garlic cloves on top. Add rosemary and thyme sprigs and place in the oven. Roast for 20 minutes, then turn off the oven and let the vegetables stew in the closed oven for another 60 minutes. NOTE: With this method, the antipasti becomes really nice and soft, develops its roasted flavors, but does not burn.250 g Zucchini, 310 g Paprika, 80 g Red onion, 200 g Mushrooms, 1 tbspn Olive oil, 1 tbspn Lemon juice, ½ tbspn Salt, 4 Garlic cloves, Fresh rosemary and thyme sprigs
- Enjoy plain or serve with your choice of side dish. Tastes very good with fresh sourdough bread or as a pasta topping.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.