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Roasted Vegetable Antipasti

Quick and easy roasted vegetables as appetizers or pizza toppings.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
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.
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  • Toss the onion and peppers with olive oil, salt and pepper and pan roast until softened and slightly charred.
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  • Leftovers work well in a fritatta for the next morning's breakfast.
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Keyword olive oil, pizza topping, pizza, vegetables, roasted, antipasti, bell pepper, fennel bulb, radicchio, aparagus, frittata