Roasted Vegetable Antipasti

Quick and easy roasted vegetables as appetizers or pizza toppings when you’re cooking in a wood fired pizza oven. You can even save any leftovers and make a frittata the next morning!

Thanks to Bill Bell of Mercer Island, WA for submitting this recipe!

Roasted Vegetable Antipasti

Quick and easy roasted vegetables as appetizers or pizza toppings.

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Prep Time 30 minutes mins

Cook Time 20 minutes mins

Total Time 50 minutes mins

Course Appetizer

Servings 10 people

Ingredients

  

• 2 large sweet onions peeled and sliced
• 2 - 3 large red bell peppers sliced
• 2 large fennel bulbs trimmed, cored and sliced
• 4 heads radicchio trimmed and quartered
• 1 lb. asparagus trimmed
• olive oil
• Salt and pepper to taste

Instructions

 

• Toss the fennel, asparagus and radicchio with olive oil, salt and pepper. Pan roast in a pan or cookie sheet in oven till softened and slightly charred.
  
• Toss the onion and peppers with olive oil, salt and pepper and pan roast until softened and slightly charred.
  
• Leftovers work well in a fritatta for the next morning's breakfast.
  

Keyword olive oil, pizza topping, pizza, vegetables, roasted, antipasti, bell pepper, fennel bulb, radicchio, aparagus, frittata