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Roasted Eggplant and Red Pepper Antipasto

Ingredients

4 baby eggplants
2 Tbsp Pastene Extra Virgin Olive Oil, for eggplant
1 Tbsp Pastene Balsamic Vinegar
2 tsp Pastene Minced Garlic
1 Tbsp fresh basil, chopped
1 Tbsp fresh parsley, chopped
¼ cup Pastene Extra Virgin Olive Oil
salt and pepper to taste
½ 16 oz jar Pastene Double Roasted Pepper Strips, drained

Directions

  • Preheat the oven to 425° F. Slice the eggplant ½” thick and cut into half moons. 
  • Brush eggplant slices on both sides with olive oil. Roast, in batches, if necessary, turning once, about 8 to 10 minutes per side or until tender. 
  • Combine vinaigrette ingredients and set aside. 
  • Place eggplant in a bowl and toss with the vinaigrette. Add salt and pepper to taste. Marinate for 30 minutes.
  • After thirty minutes, remove eggplant from marinade and transfer to platter with the pepper strips. 
  • Serve with crusty bread.

Product Used

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