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Roasted Eggplant and Red Pepper Antipasto


4 Servings
4Baby eggplants (1/2 inch thick)
2 tspPastene Extra Virgin Olive Oil
1 cupPastene Double Roasted Pepper Strips
1/4 cupPastene Extra Virgin Olive Oil
2 tbspPastene Minced Garlic
1 tbspfresh basil, chopped
1 tbspfresh parsley, chopped
1 tbspPastene Balsamic Vinegar
salt and pepper to taste


  • Preheat the oven to broil. Combine vinaigrette ingredients and set aside. 
  • Brush eggplant slices on both sides with olive oil. Broil, in batches if necessary, turning once, about 8 minutes or until tender. 
  • Place eggplant slices in a bowl with the vinaigrette. Add salt and pepper to taste. Marinate for 30 minutes.
  • Arrange on a platter with red pepper strips in the center surrounded by the eggplant. Serve immediately.

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