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Roasted Vegetables Antipasto Plate

Peer reviewed by UK recipe editorsAuthored by UK recipe editorsOriginally published 16 Jan 2026

Meets Patient’s editorial guidelines

This roasted vegetables antipasto plate is an elegant way to celebrate seasonal produce. By roasting cauliflower and carrots at a high temperature, you unlock a natural sweetness that contrasts beautifully with the salty, savoury depth of an anchovy-infused dressing. The addition of crispy panko breadcrumbs and a zesty hint of lemon provides a sophisticated finish to this vibrant sharing platter.

As part of a heart-healthy diet, this vegetable-forward dish provides plenty of fibre and healthy fats from the olive oil. It is a versatile choice for a light lunch or a dinner party starter and can even be prepared in advance. Simply roast the vegetables up to three days ahead and bring them to room temperature before adding the crunchy toppings for a stress-free meal.

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Ingredients for Roasted Vegetables Antipasto Plate

  • 30g tin oil-packed anchovies

  • 110ml olive oil, divided, plus more for serving

  • 450g head of cauliflower, cut into large florets

  • 450g medium carrots, scrubbed, cut on a diagonal 3/4 inch thick

  • 1/2 teaspoons dried oregano

  • 1/4 lemon

  • 30g panko (Japanese breadcrumbs)

How to make Roasted Vegetables Antipasto Plate

Preheat oven to 218°C. Drain anchovies and finely chop. Smash, alternating between chopping and mashing with the side of the chef’s knife, until a thick smooth paste forms. Mix with 60ml oil in a large bowl. Toss in cauliflower; season very lightly with salt and pepper. Spread out on a rimmed baking sheet. Toss carrots, oregano, and 2 tablespoons oil on another rimmed baking sheet; season with salt and pepper. Place carrots on upper rack and cauliflower below and roast, tossing halfway through, until carrots are browned and crisp-tender, 14–18 minutes. Remove carrots from oven and grate lemon zest over. Move cauliflower to upper rack and continue to roast, tossing occasionally, until browned all over and tender, 15–20 minutes longer.

Meanwhile, heat 1 tablespoon oil in a small skillet over medium. Cook panko, stirring, until golden brown. Season lightly with salt and transfer to paper towels to drain.Just before serving, drizzle carrots with oil and toss cauliflower with breadcrumbs.

Cauliflower and carrots can be roasted 3 days ahead. Let cool; cover and chill. Bring to room temperature before serving.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.

Article history

The information on this page is peer reviewed by qualified clinicians.

  • 16 Jan 2026 | Originally published

    Authored by:

    UK recipe editors

    Peer reviewed by

    UK recipe editors
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