Veggie Antipasto

Cibo Urban Pizzeria may be known for its glorious, crusty pies and quaint 1913 bungalow, but the restaurant also deserves a shoutout for its mixed vegetable antipasto ($15), a multicolored mosaic of flavors and textures.

Chef-owner Guido Saccone roasts assorted vegetables in the restaurant’s mesquite wood-fired oven and then marinates them in fragrant extra virgin olive oil from the Italian region of Puglia, seasoned with garlic, fresh parsley and sea salt. The red peppers get a slightly different treatment – after roasting and peeling, they’re soaked in a base of garlic, olive oil, capers and black olives, then cooked on high heat with a scattering of bread crumbs. On a recent visit, the rustic vegetable plate brimmed with fresh carrots, artichoke hearts, sweet potatoes and more, punctuated by a trio of green, black and fire-engine-red Cerignola olives. A drizzle of cold-pressed olive oil unites the plate with its rich consistency and fruit-forward flavor.