Vegan Antipasto in The Oven

Oven baked vegan antipasto (or "vegan antipasti") with garlic and a variety of vegetables

  • AdditionsType
  • EasyDifficulty
  • 10 minPrep. Time
  • 4Serving/Unit


The Vegetables and Spices
Red pepper, 1 medium unit
coarsely chopped
Yellow pepper, 1 medium unit
coarsely chopped
Sweet potato, 1 large unit
cut into slices
White onion, 1 medium unit
coarsely chopped
Red onion, 1 medium unit
coarsely chopped
Zucchini, 1 medium unit
coarsely chopped
Garlic, 10 cloves
Olive oil, 1/2 cup
Salt, 1/2 flat teaspoon
Black pepper, 1/4 flat teaspoon
Dried oregano, 2 flat teaspoons
Seasoning before Baking
Thyme, 10 stems
coarsely chopped
Seasoning after Baking
Coarse salt, 1 pinch
to taste


1. In a large bowl mix all the vegetables and spices well. Arrange the seasoned vegetables in the oven tray, and sprinkle with the thyme.
2. Cover with aluminum foil and bake at 430°F (220°C) until the sweet potatoes soften (30-40 minutes).
3. Remove the foil, lower the temperature to 390°F (200°C), sprinkle with the coarse salt and bake for another 5-7 minutes until browned.
4. Bon appetite (:

Total time: 30-60 min

Most olive oil is not absorbed in the vegetables so the nutritional value may be misleading.

Nutritional Values Serving/Unit 100 Grams
Calories 492 cal 118 cal
Proteins 7 g 2 g
Carbohydrates 56 g 13 g
Fat 29 g 7 g
The nutritional values appearing on this website are intended to provide general information only, and do not constitute a recommendation, a substitute for consulting a specialist or receiving medical advice.
Yoni Stern Recipe by Yoni Stern
Vegan Antipasto in The Oven
Beautiful sight for the eyes