Hot Antipasto

This is a version of a perennial favorite at Claire’s, first shared with us by Mrs. “Sav,” whose three wonderful daughters worked with us back in the early days. It’s my “go-to” dish for holiday meals and summer picnics because it’s healthful and great served either hot from the oven or at room temperature.

Ingredients

  • 4 ribs organic celery, including leaves, cut into ½-inch slices
  • 2 broccoli crowns, cut into thick spears with florets
  • 1 large red onion, cut into thick ribs
  • 1 medium organic zucchini, cut into 1-inch slices
  • 5 cloves garlic, sliced
  • 2 large organic bell peppers, seeded and cut into thick ribs
  • 16 button or cremini mushrooms
  • 16 olives, pitted, or ¼ cup sliced black olives
  • 1 14-ounce can artichoke hearts, drained and cut in half, or left whole if small
  • 3 tablespoons extra-virgin olive oil
  • ¼ cup plain bread crumbs
  • ¼ cup grated Pecorino Romano cheese
  • ½ teaspoon dried oregano
  • ½ teaspoon crushed red pepper flakes
  • Sea salt and pepper, to taste

Method

  1. Preheat the oven to 350°F.
  2. Place all the ingredients into a bowl and, using your hands, toss to combine. Taste for seasoning. Spray a large, glass baking dish with olive oil spray. Turn into the prepared baking dish, cover with foil, and bake for about 45 minutes, until the vegetables are crisp-tender, then remove the foil, stir the vegetables, and continue baking for 10-15 minutes until the vegetables are tender to your preference. Serve hot or at room temperature.

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