Vegetable Platter
This vegetable platter is the perfect the perfect addition to your party or holiday menu. Bursting with colorful veggies and an assortment of textures and flavors, it's sure to be the star of your next gathering.
Ingredients
Roasted Vegetables
- 2 small heads of garlic
- ½ small head of cauliflower cut into florets
- Olive oil for roasting and tossing
- 3 Chanteray carrots cut in half
- Zest of 1 lemon
- Juice of 1 lemon
- salt and pepper
- 1 large bell pepper any color, sliced
- 1 medium cucumber sliced
Raw Veggies & Crackers
- 1 small bunch of cherry tomatoes
- 1 small bunch of celery cut into sticks
- ½ head of broccoli cut into florets
- Salt and pepper to taste
- Crackers and flatbread cut into triangles
Dips & Olives
- 1 cup hummus store bought or homemade
- 1 cup roasted red pepper dip store bought or homemade
- ½ cup olives black and green mixture
Instructions
- Preheat your oven to 425°F (220°C).
- Cut off the top of each garlic head to expose the cloves. Place the heads on a sheet of aluminum foil, drizzle with olive oil, and wrap them tightly. Roast the garlic in the preheated oven for about 30-35 minutes or until the cloves are soft and golden brown. Remove from the oven and let them cool.
- Meanwhile, in a large bowl, combine the cauliflower florets and carrot sticks. Drizzle with olive oil, lemon zest, lemon juice, salt, and pepper. Toss to coat the vegetables evenly.
- On a separate baking sheet, spread out the seasoned cauliflower florets and carrot sticks. Place the roasted garlic heads on the baking sheet as well. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly browned.
- While the vegetables are roasting, prepare the rest of the platter. Begin by placing three small dishes in a triangle pattern. Two dishes will be for dips, and one dish will be for olives. Place one small dish in the corner to hold your roasted veggies. Arrange the cucumber slices, cherry tomatoes, celery sticks, and broccoli florets on a large serving platter. Slot the flatbread and crackers in next to the dips.
- Once the roasted vegetables and garlic are done, remove them from the oven and let them cool slightly. Place them on the dish reserved for the roasted vegetables.
- Place the roasted garlic bulbs on the platter alongside the other vegetables.
Notes
Make Ahead Instructions:
A vegetable tray can be made ahead of time for convenience. Ideally, it's best to prepare the vegetables and arrange the platter on the day of serving to ensure optimal freshness. However, if needed, the vegetables can be pre-cut and stored in airtight containers in the refrigerator a day in advance. To maintain crispness, I recommend waiting to assemble the platter closer to the serving time, covering it with a damp paper towel or plastic wrap to keep the vegetables hydrated.
Nutrition
Calories: 156kcalCarbohydrates: 13gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 448mgPotassium: 413mgFiber: 5gSugar: 5gVitamin A: 1322IUVitamin C: 72mgCalcium: 92mgIron: 1mg
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