Leftover Veg Antipasti Recipe

Looking for a new way to use the odds and ends in your vegetable drawer? Turn them into mouth watering antipasti! You just have to roast them in the oven and then marinate them for a few hours. Together with a baguette, they make a quick and tasty dinner for two. 


  • 3-4 handfuls of leftover veggies, e.g. carrots, broccoli, zucchini, mushrooms, parsnips
  • 5 tbsp olive oil
  • 3 cloves of garlic
  • 5 tbsp lemon or lime juice
  • 4 sprigs of mint
  • 1 handful of basil or oregano
  • Salt


Preheat the oven to 180C. Alternatively, you can put them on the grill after you have finished a barbecue and prepare dinner for the next day!

Peel, wash and chop the veggies into largish pieces, e.g. I would quarter the carrots lengthwise, the broccoli in same sized pieces, etc.

Mix the veggies with olive oil so that they are evenly coated. Then roast in the oven for about 20 min or until soft. In the meantime you can mince the garlic, mix it with finely chopped mint, basil or oregano, as well as the lime juice. 

Pour the mixture over the still warm veggies, and toss. Put the mixture in the fridge and let them marinate overnight or for at least 5 hours.

Eat them as a side with couscous or rice, or spread onto a warm baguette.

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