Name This Dish Veggie Platter Recipes

NAME THIS DISH VEGGIE PLATTER

Name This Dish Veggie Platter image

Provided by Food Network Kitchen

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 bunches small rainbow carrots (about 1 1/4 pounds), trimmed
1 tablespoon extra-virgin olive oil
Kosher salt
1 15-ounce can chickpeas, drained and rinsed
1/4 cup tahini
3/4 cup jarred roasted red peppers, plus 1 small strip for topping
Juice of 2 lemons
1 clove garlic, chopped
1 small sprig fresh parsley
2 small black olive slices
1 small triangle-shaped carrot slice, plus 2 carrot stems

Steps:

Roast the carrots: Preheat the oven to 450 degrees F. Toss the carrots with the olive oil and ½ teaspoon salt on a rimmed baking sheet. Roast, turning halfway through, until tender, about 15 minutes.
Meanwhile, make the hummus: Puree the chickpeas, tahini, roasted red peppers, lemon juice, garlic and 2 teaspoons salt in a food processor. Transfer to a small bowl and refrigerate until ready to serve.
Set the bowl of hummus on the bottom half of a large round platter. Arrange the roasted carrots around the edge of the bowl to look like feathers. Use the parsley, olives, carrot slice, carrot stems and roasted red pepper strip to decorate the hummus to look like a turkey.

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

Ingredients

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

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