Very Veggie Antipasto Plate

Holiday leftovers never looked or tasted better!

Savory, Delicious and Satisfying!

One of the best parts of hosting over the holidays is that there is usually leftovers to last a few days and one of my favorite leftovers is always the antipasto course from Christmas (see yesterday’s recipe post) because antipasto is one of those dishes that actually tastes even better the second day.

The other thing I love about antipasto is that no two bowls are ever the same.  There are so many possibilities so you never get bored of eating the same food.   This bowl using the last of the leftover veggies is all mine today!

Roasted Eggplant, Roasted Peppers, Roasted Radicchio (which I somehow forgot to put on the holiday platter so there was plenty extra!), Roasted Zucchini and Squash, Roasted Mushrooms, Marinated Artichokes, Eggplant Caponata, olives all on a bed of Arugula plus today I added a big scoop of hummus and 1/2 an avocado because I haven’t had one since Saturday lol.

Best savory flavors and so delicious and satisfying!

Scroll down to see the recipe.

Very Veggie Antipasto Plate

Recipe

 

Very Veggie Antipasto Plate
 
A big bowl of roasted veggies, hummus and ½ and avocado on an Arugula Salad. Savory, delicious and satisfying! All recipes on prior post (Holiday Antipasto Spread). Here is what is on this plate.
Author:
Recipe type: Salad, Veggies, Dinner
Cuisine: Gluten-Free, Vegan
Ingredients
  • Roasted Eggplant
  • Roasted Peppers
  • Roasted Radicchio
  • Roasted Zucchini and Squash
  • Roasted Mushrooms
  • Marinated Artichokes
  • Eggplant Caponata
  • Olives
  • Hummus
  • ½ avocado
  • Arugula

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