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An overhead close-up of a plate of grilled zucchini slices, drizzled with balsamic glaze and garnished with chopped herbs and mint leaves. The plate has a grey rim, contrasting with the golden-brown char of the zucchini, all set against a light grey background.

Easy Roasted Zucchini Antipasti (Gluten-Free & Vegan)

Patricia Granek
Easy Roasted Zucchini Antipasti features perfectly seasoned, tender zucchini with fresh, aromatic herbs, all in a gluten-free and vegan-friendly recipe that's a breeze to make. Perfect for busy weeknights or adding a touch of elegance to your meals, it's a versatile favorite that promises flavor in every bite.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Appetizer, Side Dish
Cuisine Gluten-free, Vegan
Servings 4 people
Calories 146 kcal

Ingredients
 

  • 2 zucchini sliced into ¼ inch pieces
  • ¼ cup extra virgin olive oil
  • 2 tablespoon red wine vinegar
  • 1 tablespoon reduced balsamic vinegar
  • 3 garlic cloves minced
  • 2 tablespoon fresh mint chopped
  • 1 tablespoon fresh dill chopped
  • ½ teaspoon salt
Step-By-Step ImagesScroll back for process images and recipe tips!

Instructions
 

  • Prep Zucchini: Wash and dry your zucchini. Then slice them into ¼ inch slices.
    2 zucchini
  • Marinate the Zucchini: In a large mixing bowl, combine the extra virgin olive oil, red wine vinegar, balsamic reduction, minced garlic, salt, and half the chopped fresh herbs. Add the zucchini slices and toss until well-coated. Let marinate for at least 15 minutes.
    ¼ cup extra virgin olive oil, 2 tablespoon red wine vinegar, 1 tablespoon reduced balsamic vinegar, 3 garlic cloves, 2 tablespoon fresh mint, 1 tablespoon fresh dill, ½ teaspoon salt
  • Preheat the Oven: While the zucchini marinates, preheat your oven to 400°F (200°C).
  • Prepare for Roasting: Arrange the marinated zucchini slices in a single layer on a baking sheet, ensuring they do not overlap. Use parchment paper for easier cleanup.
  • Roast: Place the baking sheet in the oven and roast for 20 minutes, flipping the slices halfway through, until the zucchini is tender and the edges are golden brown.
  • Serve: Transfer the roasted zucchini back into the mixing bowl. Add the remaining fresh herbs and toss gently to combine. Serve warm or at room temperature as a delightful addition to any meal.

Notes

Recipe Notes:

  • Herb Variations: Feel free to experiment with different herbs based on availability or preference. Basil or oregano can also complement the zucchini well.
  • Marinating Time: For deeper flavor, you can marinate the zucchini longer, up to overnight. Just ensure it's covered and refrigerated.
  • Serving Suggestions: This antipasti pairs beautifully with a variety of main courses, especially pasta dishes and grilled meats, or can be enjoyed as a standalone appetizer.
  • Storage Tips: If you have leftovers, they can be stored in an airtight container in the fridge for up to 4 days. Enjoy cold or bring to room temperature before serving.
  • Making It a Meal: Add chickpeas or white beans to the roasted zucchini before serving to turn this side dish into a hearty, plant-based main.

Nutrition

Serving: 1servingCalories: 146kcalCarbohydrates: 5gProtein: 1gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 10gSodium: 11mgPotassium: 287mgFiber: 1gSugar: 3gVitamin A: 310IUVitamin C: 19mgCalcium: 28mgIron: 1mgZinc: 0.4mg
Tried this recipe? I’d love to hear how it turned out in the comments !