This vegetarian antipasto platter brings together grilled aubergine, courgette, pepper and red onion with creamy dips, caprese skewers and rosemary focaccia on one big sharing board. It’s an easy, mostly make-ahead centrepiece that’s ready in around 20 minutes of active prep and serves six.
How to Make an Antipasto Platter (Easy Vegetarian Italian Sharing Board)
If you’re after an easy centrepiece for your next get-together, this antipasto platter ticks every box. Part sharing board, part Italian feast, it’s built from a handful of Italian classics: grilled vegetables, creamy dips, juicy tomatoes and warm focaccia, arranged onto one big board for everyone to help themselves. It looks impressive, takes very little active cooking, and can be put together ahead of time, which makes it one of my go-to options for entertaining.
Below, I’ll talk you through exactly what to put on your antipasto platter, how to prepare each element, and a few tips to help you build one that looks (and tastes) like it came straight from an Italian trattoria.
What Is an Antipasto Platter?
An antipasto platter (sometimes called an antipasto board or Italian antipasto platter) is a sharing board built around the flavours of an Italian antipasto course: grilled or marinated vegetables, olives, cheese, good bread and a few dips.
Unlike a traditional charcuterie board, which leans on cured meats, this version is entirely vegetarian, so it’s a brilliant option if you’re catering for a mixed group or simply want to eat a little more plant-forward without anyone feeling short-changed.
What You Need for my Antipasto Platter
Here’s what goes on my board. Quantities will depend on the size of your board and how many people you’re feeding. I usually allow a generous handful of each element per person.
How to Build an Antipasto Platter (Step by Step)
1. Bake the focaccia and make the dips first.
Start the day before with anything that needs time in the oven or the fridge. Bake the rosemary focaccia and leave it to cool completely before slicing, and make the cannellini dip and whipped ricotta so they have time to chill and firm up slightly.
2. Make the caprese skewers and dips.
Thread cherry tomatoes, mozzarella and basil onto skewers following the caprese skewers recipe linked in the recipe card. These can be made a few hours ahead and kept in the fridge. Make the dips on the day or up to a day ahead and keep refrigerated in airtight container
3. Grill the vegetables.
Slice the aubergine, courgette, pepper and red onion and toss them in olive oil, lemon juice, Italian herbs, salt and pepper. Griddle or grill in batches until charred and tender, then set aside to cool to room temperature.
4. Add the dips to the platter.
Spoon the cannellini dips (I am using both its plain and roasted pepper versions) and the whipped ricotta into small bowls and place them at intervals across the board. This helps balance the colours and gives people easy access from any angle.
5. Fill in with the grilled vegetables.
Arrange the grilled aubergine, courgette, pepper and red onion in loose, slightly overlapping piles rather than neat rows as it looks far more natural and inviting.
6. Add the shop-bought and fresh extras.
Nestle in the caprese skewers, grilled artichokes, focaccia, olives, grapes and cherry tomatoes, tucking them into any gaps.
7. Serve at room temperature.
Bring everything out of the fridge around 20–30 minutes before serving so the dips aren’t served too cold.
Tips for the Best Antipasto Platter
- Balance colour and texture. Aim for a mix of deep purple aubergine, yellow courgette, red pepper, green olives and bright orange tomatoes, alongside the pale dips and golden focaccia.
- Use small bowls for dips. This stops them running into everything else and makes the platter easier to portion.
- Prep ahead. Every element here can be made the day before, which makes this ideal for entertaining.
- Season the vegetables well. Grilled vegetables are the backbone of this platter, so use good quality olive oil, and season well with salt and pepper.
What to Serve with an Antipasto Platter
An antipasto platter works well as a starter for a dinner party, a centrepiece for a garden gathering, or even as a light lunch with a simple green salad. A crisp white wine, such as a Pinot Grigio, or a Aperol Spritz, pairs particularly well alongside it.
How to Store an Antipasto Platter
Leftovers can be stored separately in airtight containers in the fridge for up to three days. Keep the focaccia wrapped at room temperature rather than in the fridge, as chilling will dry it out, and bring the grilled vegetables and dips back to room temperature before serving again.
Frequently Asked Questions
A typical antipasto platter includes grilled or marinated vegetables, olives, a selection of dips, fresh or grilled tomatoes, cheese and good bread such as focaccia. Cured meats can be included too, but they’re easy to leave out for a fully vegetarian version.
Grilled vegetables, marinated artichokes, olives, cheese-based dips like whipped ricotta, and caprese skewers all make brilliant meat-free substitutes that still feel substantial and satisfying.
Most elements, including the dips, grilled vegetables and focaccia, can be made up to a day ahead and stored separately in the fridge. Assemble the platter itself no more than an hour before serving so it does not dry out.
As a rough guide, allow around 150–200g of food per person if the platter is a starter or nibblr, or closer to 300g per person if it’s serving as the main event.
Yes. Simply swap the whipped ricotta for a plant-based alternative and use vegan mozzarella in the caprese skewers (everything else on this platter is already plant-based).
I hope you enjoy this antipasto platter recipe as much as I do. If you do make it, don’t forget to tag me on Instagram! Make sure to save this recipe for later and share it with friends and family looking for fresh, healthy meal ideas!
Antipasto Platter
A colourful vegetarian antipasto platter of grilled aubergine, courgette, pepper and red onion with whipped ricotta, cannellini dips, caprese skewers, olives and rosemary focaccia.
Equipment
1 chopping board or platter
Disclaimer: the equipment list above includes affiliate links to products I use and like.
Watch How To Make This Recipe
Ingredients
FOR THE GRILLED VEGETABLES:
- 1 large yellow courgette
- 1 large aubergine
- 1 red pepper
- 1 medium red onion
- 2 Tbsp olive oil
- 1 Tbsp lemon juice
- 1 tsp dry Italian herbs
- salt & pepper
- olive oil to grill
REST OF INGREDIENTS
- whipped ricotta
- cannellini bean dips
- caprese skewers
- 1 small jar of grilled artichokes
- slices of focaccia bread
- 1 handful green and black olives
- 1 small bunch of black grapes
- 1 small bunch of orange cherry tomatoes on-the-vine
(Switch on to prevent your screen from going dark)
Instructions
TO GRILL THE VEGETABLES
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Slice the courgette diagonally. Slice the aubergine. Deseed and cut the pepper into 8 wedges. Cut the onion into 8 wedges.
1 large yellow courgette, 1 large aubergine, 1 red pepper, 1 medium red onion
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Place the vegetables into a mixing bowl and toss with olive oil, lemon juice and herbs. Season to taste with salt and pepper.
2 Tbsp olive oil, 1 Tbsp lemon juice, 1 tsp dry Italian herbs, salt & pepper
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Add some olive oil in a frying pan and grill the vegetables in batches until charred and tender. Place them on a separate plate once they are cooked.
olive oil to grill
BUILD THE ANTIPASTO PLATTER
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Place the dips and whipped ricotta into small dishes and dispose the bowls on a large board.
whipped ricotta, cannellini bean dips
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Arrange the grilled aubergine, courgette, pepper and red onion on the platter.
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Add the caprese skewers, grilled artichokes, focaccia, olives, grapes and cherry tomatoes.
caprese skewers, 1 small jar of grilled artichokes, slices of focaccia bread, 1 handful green and black olives, 1 small bunch of black grapes, 1 small bunch of orange cherry tomatoes on-the-vine
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Serve at room temperature.
Notes
Nutritional Information
Nutrition Facts
Antipasto Platter
Amount per Serving
% Daily Value*
* Percent Daily Values are based on a 2000 calorie diet.
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Antipasto Platter
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