A really easy, flavorful antipasto that requires little effort or time!

Makes about 4 cups

Preheat oven to 400 degrees

4 c. red grape tomatoes, whole

1-1/3 lbs. fresh zucchini, semi-cubed 1 x 1/2 inch

6 oz. white baby eggplant semi-cubed 1 x 1/2 inch

Combine veggies in large bowl.

Drizzle with about 1/4 c. extra virgin olive oil, sea salt to taste, black pepper to taste, and about 1 t. garlic powder. Toss to evenly coat.

Transfer to baking sheet – spread out evenly.

Bake in preheated 400 degree oven on middle rack for 40 minutes. Remove from oven. Place in bowl, drizzle with additional extra virgin olive, sea salt if needed, then top with about 1/4 c. roasted garlic cloves. Toss.

Serve with French baguette or Italian bread slices or strips of flatbread or pocketless pita strips – warm, toasted or at room temperature.

Serve with additional olive oil in case guests want more to drizzle on the bread with the antipasto.

Notes: If you want to roast your own garlic, place about 1/3 cup of peeled cloves on baking sheet with the other veggies.

I like to buy mine pre-roasted now, but realize most of you won’t find them in your local grocery.

Add a little red wine vinegar and turn this roasted antipasto into a marinated salad. Or pan-fry some leftover roasted antipasto with tofu for a breakfast scramble – with or without the red wine vinegar component.

By Sharon Lee Davies-Tight

Paid for by The Animal-Free Chef, AFC GLOBAL and/or Word Warrior GLOBAL. Till now and forever © Sharon Lee Davies-Tight. Share freely with proper credit. "Change the world by changing yourself. You're in the future already. Now what? You determine your outcome."


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