Eosinophilic Esophagitis Friendly Vegan Antipasto Platter
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Learn more →Ingredients
6 servings
For the roasted vegetables
- 1 lb (about 3 medium) zucchini, sliced into ¼-inch rounds
- 1 lb (about 2 medium) eggplant, sliced into ½-inch rounds
- 2 medium red bell peppers, quartered and seeded
- 3 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
For the white bean salad
- 1 can (15 oz) cannellini beans, drained and rinsed
- 2 tbsp olive oil
- 1 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tsp dried oregano
- ¼ tsp red pepper flakes
- ¼ tsp salt
- 2 tbsp fresh flat-leaf parsley, finely chopped
For the platter
- 1 cup mixed olives (such as castelvetrano and kalamata)
- 1 cup marinated artichoke hearts, drained
- ½ cup sun-dried tomatoes in oil, drained
- ½ cup pepperoncini peppers, drained
For the herb marinade
- 1 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried italian seasoning
- 1 clove garlic, minced
For serving
- 1 loaf vegan bread, sliced and toasted, or vegan crackers
- 2 tbsp fresh basil leaves, torn (optional)
- 1–2 tbsp olive oil, for drizzling (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Arrange the zucchini, eggplant, and red bell pepper quarters in a single layer across two large baking sheets. Drizzle with 3 tbsp olive oil, sprinkle with 1/2 tsp salt and 1/4 tsp black pepper, and toss to coat.
- 2
Roast the vegetables for 18–22 minutes, flipping once halfway through, until the zucchini and eggplant are tender and golden at the edges and the peppers are softened with lightly charred spots. Transfer to a plate and let cool to room temperature.
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