Veggie Platter Recipes

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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

MEDITERRANEAN VEGETABLE PLATTER



Mediterranean Vegetable Platter image

A selection of salad and vegetables on a large platter looks attractive on any buffet table and can be prepared in advance of guests arriving. Time can be saved by using store-bought dips.

Provided by Ree Drummond : Food Network

Categories     appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

One 4-ounce container hummus
One 4-ounce container roasted pepper hummus
6 mini peppers, halved
2 mini cucumbers, sliced into thin rounds
5 ounces multicolor cherry tomatoes
One 8-ounce container quartered artichoke hearts
1/2 cup pitted Kalamata olives
1/2 cup pitted Castelvetrano olives
4 pita breads, cut into wedges
Crackers, for serving
Olive oil, for drizzling
Sea salt, for sprinkling

Steps:

  • Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt.

VEGGIE PLATTER



Veggie platter image

Alastair Little's veggie antipasti platter makes an ideal starter course, or to serve with wine and a loaf of crusty bread

Provided by Good Food team

Categories     Dinner, Starter

Time 15m

Number Of Ingredients 7

290g jar artichoke hearts in olive oil
3 baby mozzarella balls
290g jar baby onions in balsamic vinegar
290g jar mixed mushrooms in olive oil
about a dozen each of caper berries and sun-kissed tomatoes
fresh basil leaves, to serve
focaccia or another Italian bread, to serve

Steps:

  • Halve the artichokes and mozzarella and arrange on a platter with the other ingredients, allowing all the marinades to intermingle. Scatter with fresh basil leaves and serve with the bread.

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



How to Make the Best Veggie Tray (People Actually Want to Eat) image

Provided by Natalie Clark

Time 15m

Number Of Ingredients 12

Red bell peppers
Tomatoes
Radishes
Carrots
Orange bell peppers
Yellow bell peppers
Baby corn
Celery
Cucumbers/English cucumbers
Snap peas
Jicama
Olives, black or other colors

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.

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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