Quick Vegan Antipasti

Quick and delicious antipasti ("Antipasto") with a variety of healthy vegetables

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


Eggplant, 1 large unit
cut into sticks/circles
Sweet potato, 1 medium unit
cut into slices
Zucchini, 2 medium units
cut into strips
Carrot, 3 medium units
peeled and cut lengthwise into slices
Red pepper, 2 medium units
cut into sticks
Onion, 1 large unit
Garlic, 6-7 whole cloves
with the peel
Canola oil, 2 tablespoons
or olive oil
Coarse salt, 1/2-3/4 flat tablespoon
Paprika, 3/4 flat tablespoone
Garlic powder, 1/2 flat teaspoon


1. Arrange the vegetables on a baking tray lined with baking paper in one layer.
2. Add oil and spices, and mix with your hands until covered.
3. Place the garlic cloves in between the vegetables.
4. Bake at 356°F (180°C) for about 45 minutes until all the vegetables are softened.
5. Bon appetite (:

Total time: 30-60 min

The spices in the recipe are according to personal taste.

Nutritional Values Serving/Unit 100 Grams
Calories 265 cal 48 cal
Proteins 6 g 1 g
Carbohydrates 52 g 9 g
Fat 6 g 1 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.
Nataly Shemesh Recipe by Nataly Shemesh
Quick Vegan Antipasti
Easy, quick and delicious antipasti