Herb-and-Citrus-Roasted Antipasti
Serves 8
Antipasti are better than ever when roasted in the oven with herbs and citrus. Try different combinations of herbs and spices. Add grapes before roasting or sprinkle with parmesan afterwards. The options are limitless!
Ingredients
- 2 cups assorted olives (such as kalamata and castelvetrano) (drained)
- 1 cup antipasti (such as marinated artichokes, cipollini onions, and roasted peppers) (drained)
- 1/2 cup extra virgin olive oil
- 2 sprigs fresh rosemary
- 4 sprigs fresh thyme
- 1/2 teaspoon fennel seeds
- 1/4 teaspoon crushed red pepper flakes
- 1 lemon (thinly sliced into rounds)
Directions
- Preheat oven to 425°F.
- Combine olives and antipasti on a roasting pan. Stir in olive oil, rosemary, thyme, fennel, and pepper flakes. Top with lemon slices.
- Roast 20 minutes, stirring occasionally.
- Serve warm with toothpicks.
Nutrition
Amount Per Serving (based on 8 servings)- Calories: 230
- Fat: 24.0 g
- Saturated Fat: 2.0 g
- Trans Fat: 0.0 g
- Cholesterol: 0.0 mg
- Sodium: 760.0 mg
- Carbohydrates: 4.0 g
- Fiber: 1.0 g
- Added Sugars: 0.0 g
- Sugar: 0.0 g
- Protein: 0.0 g