Vegan Antipasto

This colorful medley of fresh vegetables, perfectly seasoned and garnished, brings a burst of flavor to your table.

The delightful combination of grilled zucchini and eggplant, sweet cherry tomatoes, crisp red bell pepper, and tender cauliflower, all complemented by the rich taste of black olives, is as beautiful as it is tasty.

Perfect for sharing at gatherings or savoring solo, our Vegan Antipasto is a feast for the eyes and the palate. Tuck into a stunning garden harvest and enjoy a healthy, satisfying appetizer that’s sure to impress!

Here’s What You’ll Need

Ingredients:

  • 2 cups Zucchini sliced into discs
  • 2 cups Eggplant sliced into discs
  • 1/2 cup Cherry Tomatoes
  • 1/2 cup Red Bell pepper, sliced
  • 1/4 cup Cauliflower
  • 1/4 cup Black olives
  • 1 tbsp White sesame seeds (for garnish)

Mix:

  • 1/4 tsp Sea salt
  • 1/2 tsp Black pepper powder
  • 1 tbsp Tamari
  • 1 tbsp Vegan hickory
  • 2 tbsp Olive oil
  • 1 tbsp Oregano

DIRECTIONS:

  1. Slice the zucchini, eggplant and red bell pepper.
  2. Place them on the grill, adding the cauliflower and cherry tomatoes where they get a slower heat.
  3. Brush all of the grilled vegetables with the spice mix. 
  4. When vegetables are browned and ready, place them in a bowl.
  5. Add the black olives and sprinkle sesame seeds on top. Enjoy!

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