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Loaded Vegan Antipasto Platter

Vegan Antipasto Platter

Author: Thomas
Amazing vegan antipasto platter with marinated grilled veggies, tempeh, pesto cream cheese, and more! The perfect appetizer platter!
5 from 2 votes
Servings 3 -4


Marinated Grilled Veggies

  • ½ medium 100g zucchini
  • ½ small 130g eggplant
  • 1 medium 200g orange bell pepper
  • 6-7 baby carrots optional
  • 5-6 mushrooms
  • ¼ cup 60ml olive oil
  • 2 tablespoon 30ml white vinegar
  • 1 clove garlic minced
  • ½ teaspoon thyme
  • ¼ teaspoon salt
  • teaspoon ground black pepper
  • ¼ cup fresh basil

Smoky Grilled Tempeh

  • 3 ounces 85g tempeh
  • 1 tablespoon 15ml soy sauce
  • 1 teaspoon 5ml maple syrup
  • 1 teaspoon 5ml white vinegar
  • teaspoon liquid smoke
  • a pinch of chili powder

The Rest


Marinated Grilled Veggies

  • Prepare the vegetables: Thinly slice the zucchini, eggplant, and mushrooms. Remove the stem and seeds from the bell pepper and cut it into 5-6 strips.
  • In a large bowl, combine the olive oil, white vinegar, minced garlic, thyme, salt, and ground pepper. Add the vegetables to the bowl and stir to coat. Let marinate in the refrigerator for at least 1 hour. If making tempeh, prepare the tempeh now (see below).
  • Preheat a cast-iron skillet grill over medium-high heat. Once hot, lightly grease it with a tablespoon of oil. Arrange a layer of marinated vegetables on the grill and cook until charred and soft, flipping as needed. Bell peppers will take longer to cook than the other vegetables so add them at the beginning.
  • Once grilled, transfer to a plate and repeat with the remaining vegetables.
  • Let the grilled vegetables cool a bit before transferring to a dish. Pour the remaining marinade over the vegetables, add a handful of fresh basil leaves and cover with plastic film. Refrigerate at least 2 hours to let the flavors develop. You can keep the grilled veggies with the marinade in the refrigerator for up to 3 days.

Smoky Grilled Tempeh

  • Slice the tempeh into ¼-inch slices. Arrange the slices in a baking dish. Add the soy sauce, maple syrup, white vinegar, liquid smoke, and chili powder. Mix with your hands to coat the tempeh with the marinade. Cover with plastic film and let marinate in the refrigerator for at least 1 hour.
  • Grill for 2-3 minutes on each side on the preheated grill.

To Make the Platter

  • Use a large platter, board, or serving plate. Slightly drain the marinated vegetables and arrange them on the serving plate. Place the smoky tempeh slices on the plate.
  • Cut your cheese into thin slices, place the caramelized onions, olives, and pesto swirl cream cheese in small bowls. Prick a few toothpicks on the cheese, onions, etc. Serve immediately.
  • This platter can be prepared a few hours before serving, just make sure to cover with plastic film and store in the refrigerator.


This platter serves 3-4 people as an appetizer or 2 as a full meal.
No nutritional information for this recipe, it's too difficult to calculate and would not be accurate.
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