Vegetarian Vegan Antipasto Platter

Total time1 hr 20 min

Prep time30 min

Cook time20 min

This vibrant spread turns simple roasted vegetables into a showstopper, with golden zucchini, eggplant, and charred red peppers soaking up a garlicky herb marinade until every bite is deeply flavorful. A bright, lemony white bean salad adds heartiness and protein, studded with fresh parsley and a kick of red pepper flakes. Round out the board with briny mixed olives, tangy marinated artichoke hearts, sun-dried tomatoes, and sharp pepperoncini for that classic antipasto contrast of textures and tastes. Toasted bread or crackers along the edges make it easy to build the perfect bite, and a final scatter of torn basil and drizzle of olive oil brings it all together. It's an easy, no-cook-required centerpiece that's ideal for entertaining, and it fits beautifully into a vegetarian spread. Serve it as a starter or turn it into a full grazing dinner — either way, it disappears fast.

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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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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