Marinated Roasted Vegetable Antipasto

Total Time: 4 hrs 10 mins Preparation Time: 4 hrs Cook Time: 10 mins

Ingredients

• Servings: 6
• 1 eggplant, trimmed and cut lengthwise into 1/4-inch thick slices
• 2 zucchini, cut lengthwise into 1/4-inch thick slices
• 1 red bell pepper, roasted and cut into wide strips
• 1 yellow bell pepper, roasted and cut into wide strips
• 1 small fennel bulb, cut lengthwise into 1/8-inch thick slices
• 1/4 cup extra virgin olive oil, to taste
• 6 large garlic cloves, sliced thin
• 2 teaspoons fresh parsley, minced
• 2 tablespoons italian seasoning
• 1/2 cup black olives, diced and pitted
• 1/4 cup wine vinegar
• salt, to taste
• black pepper, to taste

Recipe

• 1 preheat oven to 500°f
• 2 arrange vegetables on a baking sheet and brush both sides.
• 3 season with salt and pepper.
• 4 place in oven and roast for 7 to 8 minutes on each side, or until golden brown.
• 5 when vegetables are cool enough to handle begin layering using a springform pan that has a sheet of parchment paper on the bottom.
• 6 place eggplant in the bottom of the dish, drizzle with some olive oil, and add some of the garlic.
• 7 add some of the fresh herbs, and then some olives.
• 8 sprinkle a little vinegar on top and season with salt and pepper to taste.
• 9 continue to layer vegetables, along with seasonings, adding the peppers next, and then fennel, and finally the zucchini.
• 10 cover with plastic wrap and let chill at least 4 hours or overnight.
• 11 release pan and use the parchment to carefully slide onto a serving platter.