Healthy Veggie Platter Recipes

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ULTIMATE VEGETABLE TRAY RECIPE



Ultimate Vegetable Tray Recipe image

Impress your guests with this beautiful, festive and healthy veggie tray!

Provided by Alicia Skousen

Categories     Appetizer

Time 5m

Number Of Ingredients 9

16 oz carrots
16 oz broccoli
1 Green bell pepper
1 Red bell pepper
16 oz cherry tomatoes
8 oz black olives
1 cucumber
1 package crackers
16 oz cheese

Steps:

  • Cut your vegetables into smaller pieces that are perfect for dipping
  • Place your dip(s) on the tray
  • Using a variety of fresh vegetables with different colors, organize and place them around the dips
  • Keep in the refrigerator until you're ready to serve

Nutrition Facts : Calories 80 kcal, ServingSize 1 serving

VEGGIE PLATTER



Veggie Platter image

Provided by Kelly

Categories     Appetizer

Time 15m

Number Of Ingredients 9

Guacamole
Hummus
Ranch
Salsa
Fresh vegetables (broccoli, cauliflower, carrots, cucumber, grape tomatoes, green beans, radishes & red bell peppers)
Fresh berries or other fruits (strawberries, blueberries, blueberries plus your favorites )
2-3 varieties of crackers, breadsticks, mini toast bites
2-3 types of nuts (marcona almonds, pecans, walnuts, pili nuts, macadamia nuts, pistsachios, cashews plus your favorites)
FOR LOW CARB: Use Cheese Crisps (Whisps) and pork rinds

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



Roasted Veggie Platter image

"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

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.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

THE ULTIMATE CRUDITé PLATTER



The Ultimate Crudité Platter image

A great selection of prepared crudités makes a healthy and stunning centerpiece for a party or buffet table. Mix and match according to the seasons and your taste. Here is everything you need to know to make a vegan platter your guests will love to eat!

Provided by Helen Best-Shaw

Categories     Canapé

Time 20m

Number Of Ingredients 17

radicchio
baby carrots ((heritage, if possible))
cauliflower
baby cucumber
baby corn
radishes
baby asparagus
baby peppers
baby fennel
green beans
baby plum tomatoes
tenderstem broccoli
olives
baby pickled gerkins
raw baby beetroot
celery
baby mushrooms

Steps:

  • Choose a balanced selection from the list above
  • Peel, chop and slice to prepare
  • Serve arranged carefully on a pretty platter.

Nutrition Facts : Calories 47 kcal, Carbohydrate 10 g, Protein 1 g, Sodium 48 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving

GRILLED VEGETABLE PLATTER



Grilled Vegetable Platter image

A variety of summer vegetables, drizzled with olive oil, grilled until soft on the inside and slightly charred on the outside and then doused with a lemony dressing! Summer entertaining at its best -fresh, vibrant and easy!

Provided by Heart Healthy Greek

Categories     Main Dish     Side Dish

Time 30m

Number Of Ingredients 13

1 zucchini (ends trimmed and cut into ½ inch slices)
1 eggplant (ends trimmed and cut into ½ inch slices)
1 lb asparagus (trimmed)
3 bell peppers, red, yellow and orange (cut into 1 inch strips)
12 radishes (ends trimmed)
1 bunch green onion (trimmed)
2 lemons (halved)
1 tsp dried (oregano)
basil, parsley or any fresh herbs you love (chopped)
⅓ cup olive oil (extra virgin)
1½ lemons (juiced)
2 cloves garlic (minced)
salt & pepper (to taste)

Steps:

  • Make the vinaigrette by juicing 1-2 lemons and combining the juice in a small bowl with olive oil, minced garlic and salt and pepper. Give it a whisk and its ready to go.
  • Preheat the grill to medium.
  • Lightly brush your prepped vegetables with olive oil and season with salt and pepper.
  • Add vegetables directly onto the grill grates starting with the peppers and radishes. Use a grill basket for the smaller vegetables. Place larger vegetables on onto the grill grates perpendicular so they do not fall through. Continue grilling until vegetables soften.Keep in mind, grilling times will vary according to your grill and your preference for crispness.
  • Add halved lemons, cut-side-down on the grill and grill until heated through and charred on the cut side.
  • Arrange vegetables on a platter, drizzle with the lemon dressing, and extra squeeze of juice from the grilled lemons, and a sprinkle of dried oregano and fresh herbs.

Nutrition Facts : Calories 187 kcal, Carbohydrate 19 g, Protein 4 g, Fat 13 g, SaturatedFat 2 g, Sodium 14 mg, Fiber 8 g, Sugar 9 g, UnsaturatedFat 11 g, ServingSize 1 serving

HEALTHY VEGGIE PLATTER



Healthy veggie platter image

Conjure up a moreish, meze-style veggie platter using a variety of colourful produce. Whizz up a butterbean tahini and enjoy the spread in the sunshine

Provided by Sara Buenfeld

Categories     Lunch, Supper

Time 45m

Number Of Ingredients 15

1 lemon
1 large red pepper, deseeded and quartered
1 large courgette (about 225g), sliced into rounds the thickness of a £1 coin
1 tbsp olive or rapeseed oil, plus a drizzle (under 1 tsp)
400g butter beans, drained, liquid reserved
1 tbsp tahini
1 garlic clove
2 cooked beetroot (not in vinegar), sliced (165g)
1 tbsp chopped dill
½ small red onion, finely chopped
100g natural yogurt
a pinch of smoked paprika
6 pitted Kalamata olives, halved
handful of mint leaves, chopped if large
extra virgin olive oil for drizzling, (optional)

Steps:

  • Heat the oven to 220C/200C fan/gas 7. Peel a strip of zest from the lemon and finely chop it. Rub the pepper and courgette with a small drizzle of olive oil, then arrange in a single layer on a baking tray (the pepper should be skin-side down). Scatter the the chopped lemon zest over the pepper, then roast for 30 mins, turning the courgettes over halfway through.
  • Meanwhile, tip the butter beans into a bowl with 2 tbsp of the liquid from the can. Squeeze over the juice of the lemon that you pared the zest from, then add the tahini, 1 tbsp oil and the garlic, and blitz with a hand blender until smooth, adding more liquid from the can if it's too thick. Taste and add a little salt, if needed.
  • Spoon the mixture onto plates, then top with the beetroot, dill and onion, then the courgettes. Drizzle over the yogurt, then sprinkle with paprika. Scatter over the peppers, olives and mint, then drizzle with extra virgin olive oil, if you like.

Nutrition Facts : Calories 375 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

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