Antipasto Veg Recipes for Easy and Flavorful Appetizers

If you’ve ever found yourself lingering over a beautiful antipasto platter at a gathering—admiring the vivid colors, savoring the briny, tangy, and smoky flavors—you know just how irresistible these Italian appetizers can be.

Traditionally featuring cured meats and cheeses, antipasto is a celebration of texture and taste. But what if you’re looking to create a spread that’s entirely plant-based or simply lighter?

Enter the world of antipasto veg recipes, where vegetables, legumes, and creative marinades take center stage. Whether you’re hosting a dinner party, planning a picnic, or prepping snacks for the week, these antipasto-inspired vegetarian dishes are easy to assemble, endlessly adaptable, and sure to delight everyone at the table.

Get ready to transform humble veggies into star attractions with these vibrant, flavor-packed recipes!

Why You’ll Love This Recipe

There’s something special about antipasto—it’s not just food, it’s an experience. Our selection of antipasto veg recipes brings that spirit to your table, minus the meat but with all the bold flavors intact.

• Colorful & Appealing: These recipes transform fresh vegetables into an eye-catching medley.
• Make-Ahead Friendly: Many components taste even better after marinating, making them perfect for prepping in advance.
• Customizable: Mix and match ingredients to suit your tastes or what’s in season.
• Healthy & Satisfying: Packed with nutrients, fiber, and plant-based protein.
• Perfect for Sharing: Whether it’s a casual gathering or a holiday feast, these dishes encourage conversation and connection.

“Antipasto is all about variety—feel free to play with flavors, textures, and colors for a truly memorable spread.”

Ingredients

Here’s a master list for building your antipasto veg platter, followed by specific recipes for each component.

For the individual recipes below, you’ll need:

• 1 pint cherry tomatoes
• 2 bell peppers (any color)
• 1 can or jar artichoke hearts (in water or oil)
• 1 medium zucchini
• 1 small eggplant
• 1 cup mixed olives
• 8 oz cremini mushrooms
• 1/4 cup extra virgin olive oil
• 3 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1 tsp dried oregano
• 1 tsp fresh thyme (or dried)
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• Fresh basil leaves
• Optional: vegan cheese or fresh mozzarella

Equipment

• Baking sheet (for roasting vegetables)
• Grill pan or outdoor grill (for grilling zucchini/eggplant)
• Mixing bowls (for marinating veggies)
• Sharp knife & cutting board
• Colander (for draining artichokes/olives)
• Serving platter or board
• Tongs or serving spoons

Instructions

1. Roast the Cherry Tomatoes:
   • Preheat your oven to 400°F (200°C).
   • Spread cherry tomatoes on a baking sheet, drizzle with 1 tbsp olive oil, sprinkle with salt and pepper.
   • Roast for 15-20 minutes, until skins are blistered and tomatoes are soft.
2. Prepare the Roasted Bell Peppers:
   • Place whole bell peppers on a baking sheet or grill.
   • Roast or grill, turning every few minutes, until skins are blackened on all sides (about 15 minutes).
   • Transfer to a bowl, cover with a plate or plastic wrap, and let steam for 10 minutes.
   • Peel off skins, remove seeds, and slice into strips.
3. Grill Zucchini & Eggplant:
   • Slice zucchini and eggplant into 1/4-inch rounds.
   • Brush lightly with olive oil and sprinkle with salt.
   • Grill on a preheated grill pan or outdoor grill for 2-3 minutes per side, until tender and charred.
   • Set aside.
4. Marinate the Mushrooms:
   • Clean and quarter mushrooms.
   • In a bowl, whisk together 2 tbsp olive oil, 1 tbsp red wine vinegar, minced garlic, oregano, thyme, salt, and pepper.
   • Add mushrooms, toss to coat, and marinate for at least 30 minutes.
5. Marinate Artichoke Hearts:
   • Drain and pat dry the artichoke hearts.
   • In a bowl, toss with 1 tbsp olive oil, 1 tbsp red wine vinegar, a pinch of salt, and a little fresh thyme.
   • Let marinate 30 minutes (or longer for more flavor).
6. Marinate the Olives:
   • Drain olives and place in a bowl.
   • Add 1 tbsp olive oil, a splash of red wine vinegar, a few torn basil leaves, and a pinch of pepper flakes if desired.
   • Toss and set aside.
7. Assemble the Antipasto Platter:
   • On a large serving board or platter, arrange each vegetable component in small piles or sections.
   • Add cubes or slices of vegan cheese or fresh mozzarella if desired.
   • Garnish with fresh basil leaves.
   • Serve with crusty bread or crackers.

“Let each ingredient shine by keeping seasonings simple and using the freshest produce you can find.”

Tips & Variations

• Mix It Up: Try adding roasted carrots, asparagus, or fennel for extra color and flavor.
• Spice It Up: Sprinkle crushed red pepper or drizzle with chili oil for a kick.
• Veganize: Use vegan cheese or add protein-rich marinated tofu cubes for extra substance.
• Add Beans: Toss in chickpeas or cannellini beans, marinated in olive oil, lemon, and herbs.
• Make It a Meal: Serve over cooked farro, quinoa, or pasta for a hearty salad bowl.
• Try Different Marinades: Switch up the vinegar (balsamic, sherry) or herbs (parsley, rosemary) for unique flavors.

Nutrition Facts

The exact nutrition will depend on your specific choices and amounts, but here’s an estimate per serving (1/6 of the platter):

Note: If adding cheese or bread, adjust values accordingly.

Serving Suggestions

• Serve as a starter to any Italian or Mediterranean meal.
• Pair with crusty bread (try this Green Chile Cheese Bread Recipe for a spicy twist!)
• Offer alongside crackers, grissini, or crostini for easy nibbling.
• Complete the meal with a fresh juice like this Green Goodness Juice Recipe.
• For a festive touch, serve with a selection of Italian wines or sparkling water with citrus.
• Round out your menu with a savory bread pudding starter or dessert, such as Grandma’S Old Fashioned Bread Pudding With Vanilla Sauce Recipe.

Conclusion

Antipasto doesn’t have to be reserved for the meat and cheese lovers—it’s a celebration of seasonal produce, bold flavors, and easy elegance. These antipasto veg recipes allow you to craft a platter that’s as nourishing as it is beautiful, letting vegetables and herbs shine in every bite.

Whether you’re prepping for a cozy family dinner or a crowd-pleasing party, these make-ahead friendly dishes invite everyone to gather, graze, and enjoy.

Don’t be afraid to get creative—mix up your veggies, play with marinades, and add your favorite plant-based extras. And if you’re looking for more inspiration for your next feast, check out recipes like Go Macro Bar Recipe for healthy snacks or Kodiak Banana Muffins Recipe for a sweet finish.

Happy cooking, and buon appetito!

Listicle: 5 Must-Try Antipasto Veg Recipes

Ready to build your own antipasto spread? Here are five standout recipes that showcase the versatility of plant-based antipasto:

Marinated Mushrooms

• 8 oz cremini mushrooms, cleaned and quartered
• 2 tbsp olive oil
• 1 tbsp red wine vinegar
• 1 clove garlic, minced
• 1/2 tsp dried oregano
• 1/4 tsp salt and pepper

1. Combine all ingredients in a bowl, toss well, and marinate for at least 30 minutes before serving.

Roasted Bell Peppers with Basil

• 2 bell peppers, any color
• 1 tbsp olive oil
• Fresh basil leaves
• Salt and pepper to taste

1. Roast or grill peppers until charred.
2. Peel, deseed, and slice into strips.
3. Toss with olive oil, salt, pepper, and torn basil.

Grilled Zucchini & Eggplant

• 1 small eggplant, sliced into rounds
• 1 medium zucchini, sliced into rounds
• 2 tbsp olive oil
• Salt, pepper, and dried thyme

1. Brush slices with olive oil, sprinkle with salt, pepper, and thyme.
2. Grill for 2-3 minutes per side, until tender and marked with grill lines.

Marinated Artichoke Hearts

• 1 can or jar artichoke hearts, drained
• 1 tbsp olive oil
• 1 tbsp red wine vinegar
• Fresh thyme or parsley
• Salt and pepper

1. Toss artichokes with oil, vinegar, herbs, salt, and pepper.
2. Marinate for at least 30 minutes before serving.

Herbed Olive Medley

• 1 cup mixed olives, pitted
• 1 tbsp olive oil
• 1 tsp red wine vinegar
• 1/2 tsp chili flakes (optional)
• Fresh basil or parsley, chopped

1. In a bowl, combine olives, oil, vinegar, and herbs.
2. Add chili flakes if desired.
3. Toss and let sit for 15-30 minutes before serving.

Mix and match these recipes for a show-stopping antipasto platter. For more plant-forward recipes, check out our Kosher Vegetarian Recipes or whip up a batch of Lazy Cookie Cake Recipe for dessert.

Enjoy your antipasto adventure!

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