Name: Roasted Vegetables Antipasto Plate
Yield: 8 servings
Ingredients: 1 2-ounce tin oil-packed anchovies; 7 tablespoons olive oil, divided, plus more for serving; 1 2-pound head of cauliflower, cut into large florets; Kosher salt, freshly ground pepper; 1 pound medium carrots, scrubbed, cut on a diagonal ¾ inch thick; ½ teaspoon dried oregano; ¼ lemon; ¼ cup panko (Japanese breadcrumbs)

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Alex Lau

This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter. This recipe is from Palizzi Social Club in Philadelphia, our #4 Best New Restaurant in America 2017.

Recipe notes