This immune boosting appetizer is perfect for a holiday party. Rich in flavour and fibre but low in calories, your guests can enjoy with their health in mind.

Roasted Vegetable Antipasto

2 red bell peppers, cored and seeded
2 yellow bell peppers, cored and seeded
2 small zucchini, ends trimmed
1 small eggplant, ends trimmed
6 Roma tomatoes, halved
2 red onions, peeled
4 garlic cloves, minced
60 mL Western Family extra virgin olive oil ¼ cup
45 mL Western Classics balsamic vinegar 3 tbsp
5 mL coarse black pepper 1 tsp
4 mL salt ¾ tsp
15 mL Worcestershire sauce 1 tbsp
2 14 g (½ oz) pkgs. fresh basil, chopped
250 mL Sicilian green olives, sliced 1 cup

1. Halve the bell peppers and slice zucchini in half lengthwise. Place both skin-side up on baking tray. Slice eggplant into ½ in (1.25 cm) slices and cut onions in thick slices. Place on baking tray. Place halved Roma tomatoes skin-side up on baking tray. Brush all vegetable pieces with a little oil.

2. One by one, place trays under broiler (or keep replacing vegetables on one tray). Broil until well browned (in the case of the bell peppers, blacken the skin).

3. Remove vegetables from the tray and set aside to cool. Place bell peppers halves in a paper bag until cool. When cool, remove blackened skins. Use tongs to remove skin from tomatoes.

4. Dice all vegetables and place in a large bowl.

5. Mix all remaining ingredients together. Add to vegetable mixture and mix well. Refrigerate until needed. Mixture will last up to 1 week in the refrigerator. Can be frozen for later use.

6. Serve antipasto with an assortment of toasted baguette slices (crostini), crackers, taco chips or bagel chips.


Makes 7 cups (1.75 L).

Nutritional analysis per serving: per ¼ cup (60 mL) serving
Calories 52 Protein 1 g Fat 4 g Carbohydrates 4 g Dietary Fibre 2 g