Four Treasure Vegetable Platter Recipes

VEGGIE PLATTER

Steps:

• Wash and dry your vegetables.
• Place the dips on a large cookie sheet, platter, slate board or wooden cutting board.
• Arrange the vegetables around the dips.
• Add crackers or crispy snacks.
• Fill in gaps with fruits and nuts. Use small bowls or cups for extra dimension. Top with fresh herbs and flowers for a pop of color. Enjoy.

ROASTED VEGGIE PLATTER

Steps:

• Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)

Steps:

• Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
• On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
• Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.

GRILLED VEGETABLE PLATTER

Steps:

• In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.

FOUR-TREASURE VEGETABLE PLATTER

Steps:

• Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
• Combine scallions, ginger, garlic, and pepper flakes.
• Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
• Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.