Vegan Antipasto Skewers
These skewers are the kind of appetizer that disappears from the platter before you even sit down. Kalamata and green olives, roasted red peppers, artichoke hearts, and juicy cherry tomatoes are all threaded together with fresh basil leaves and tossed in a punchy herb marinade of olive oil, red wine vinegar, oregano, and red pepper flakes. The whole thing is completely plant-based without any substitutions or workarounds — every ingredient on the list is naturally free of animal products, so there's nothing to swap or second-guess. Letting the vegetables sit in the marinade for 15 minutes before threading is a small step that makes a big difference, giving everything a bright, tangy depth that tastes like you spent way more effort than you did. They serve six easily, making them a go-to for dinner parties, potlucks, or any gathering where you want something impressive on the table fast. A squeeze of lemon over the finished platter ties it all together and keeps the flavors lively and fresh.
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Learn more →Ingredients
6 servings
For the herb marinade
- 3 tbsp olive oil
- 1 tbsp red wine vinegar
- 1 tsp dried oregano
- ½ tsp red pepper flakes
- ¼ tsp salt
- ¼ tsp black pepper
For the skewers
- 1 can (14 oz) artichoke hearts, drained and halved
- 1 jar (12 oz) roasted red peppers, drained and cut into 1-inch pieces
- 1 cup pitted kalamata olives
- 1 cup cherry tomatoes
- 1 cup marinated artichoke hearts, drained
- 12 large fresh basil leaves
- 1 cup pitted green olives
For serving
- fresh basil leaves, for garnish (optional)
- lemon wedges, for serving (optional)
Instructions
- 1
In a small bowl, whisk together the olive oil, red wine vinegar, dried oregano, red pepper flakes, salt, and black pepper until combined.
- 2
Add the canned artichoke hearts, roasted red peppers, Kalamata olives, and green olives to the bowl and toss to coat. Let the mixture sit for 15 minutes so the vegetables absorb the marinade.
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