How to prepare antipasto correctly

Not everyone knows how to make antipasti properly.

And the truth is? It's really simple, there are a few conditions that need to be met.
So you can call it antipasti and not "cooked vegetables" / "roasted vegetables" or "gibcha".

First, you should choose a flat, thin pan, so that the liquids that the vegetables release will evaporate and not remain in the tray with the vegetables and cook them.

The second and most important thing is not to mix the vegetables, each vegetable is placed in its own place.

The third and most important thing is to roughly chop the vegetables, this is not a salad - cut the cucumber into quarters, the onion into quarters or sixths, and so on.

The fourth thing is the seasoning - the base is coarse salt, generous amounts of olive oil, and black pepper, but you can add herbs.

The fifth and most important thing is the baking time! This varies from oven to oven of course, but most vegetables will be ready in around 25-40 minutes at a temperature of around 210 degrees. (Top and bottom heat)

Except for vegetables like asparagus, mushrooms, green beans, broccoli, etc., which only need fifteen minutes.

And harder vegetables like beets, kohlrabi, butternut squash, etc. will need between 40 minutes and an hour.

Come on, go make some antipasti properly.