Eosinophilic Esophagitis Friendly Zucchini Italian Antipasto Platter
Total time1 hr 5 min
Prep time25 min
Cook time25 min
4.5(29)
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Learn more →Ingredients
6 servings
For the roasted vegetables
- 2 medium zucchini, sliced into ¼-inch rounds
- 3 medium carrots, peeled and sliced on the bias into ¼-inch pieces
- 2 tbsp olive oil
- ½ tsp fine sea salt
- ¼ tsp ground turmeric
For the platter
- 1 can (14 oz) artichoke hearts in water, drained and halved
- 1 cup mixed olives (green and black, pitted)
- 4 oz prosciutto, thinly sliced
- 1 cup fresh basil leaves
For the herb dipping oil
- ¼ cup extra-virgin olive oil
- 2 tbsp fresh lemon juice
- 1 tsp lemon zest
- 1 tbsp fresh oregano leaves, finely chopped
- 1 tbsp fresh thyme leaves
- 1 clove garlic, minced
- ¼ tsp fine sea salt
- ¼ tsp ground ginger
- 1 tbsp fresh rosemary, finely chopped (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper.
- 2
Toss the zucchini rounds and carrot slices with 2 tbsp olive oil, 1/2 tsp sea salt, and the turmeric until evenly coated. Spread in a single layer on the prepared baking sheet, making sure the pieces do not overlap.
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