Spring Vegetable Platter Recipes
ROASTED VEGGIE PLATTER
"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
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
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
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.
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- My favorites are carrots (skinny, left whole), radishes (halved), sweet bell peppers (sliced), asparagus (woody ends removed), mushrooms (halved), and tomatoes (whole), but feel free to pick your own favorites to add to the plate! Arrange the vegetables on a platter around the dip, interspersing different colors and shapes for the prettiest effect.
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- Place a steamer basket in a saucepan. Add water to just below the bottom of the steamer basket. Bring to boiling. Add asparagus or green beans. Steam, covered, until crisp-tender (5 to 8 minutes for asparagus; 18 to 22 minutes for green beans). Remove asparagus or green beans from steamer basket; chill until serving time.
- Add more water to just below the bottom of the steamer basket, if necessary. Return to boiling. Add cauliflower. Steam, covered for 8 to 12 minutes or until crisp-tender. Remove cauliflower from steamer basket; chill until serving time.
- For dressing, in a blender container or food processor bowl combine vinegar, mustard, and sugar. Cover and blend or process for 5 seconds. With blender or processor running slowly, add oil in a thin, steady stream through the opening in the lid. (When necessary, stop blender or processor and use a rubber scraper to scrape sides.) Season to taste with salt and pepper. Cover and chill for at least 2 hours or up to 24 hours.
- To serve, arrange asparagus or green beans on 1 side of a large platter. Line remaining half of the platter with lettuce. Arrange cauliflower on top of the lettuce. Add several cherry tomatoes and ripe olives. Drizzle vegetables with the dressing. Garnish with the lemon slices and a fresh thyme sprig, if desired. Makes 12 side-dish servings.
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