Four Treasure Vegetable Platter Food

VEGGIE PLATTER

Veggie Platter image

Provided by Kelly

Time 15m

Number Of Ingredients 9

Ingredients

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.

FOUR-TREASURE VEGETABLE PLATTER

Four-Treasure Vegetable Platter image

Make and share this Four-Treasure Vegetable Platter recipe from Food.com.

Provided by JackieOhNo

Categories Vegetable

Time 1h5m

Yield 6 serving(s)

Number Of Ingredients 16

Ingredients

1 lb baby carrots, pared, trimmed
1 (15 ounce) jar baby corn
1 lb fresh mushrooms
3 red bell peppers
3 tablespoons minced scallions
2 tablespoons minced fresh ginger
2 1/2 tablespoons minced garlic
1 teaspoon dried red pepper flakes
3/4 cup chicken broth
3 1/2 tablespoons soy sauce
2 1/2 tablespoons chinese rice wine (or sake)
2 tablespoons sugar
2 1/2 teaspoons vinegar (Chinese black or 1-1/2 t. Worcestershire sauce)
2 1/2 teaspoons cornstarch
1 teaspoon oriental sesame oil
3 tablespoons safflower oil (or corn oil)

Steps:

Place carrots in medium saucepan, add cold water to cover, and heat to boiling. Boil uncovered until tender, about 5 minutes. Drain and cool under cold running water. Blanch corn in medium saucepan of boiling water 30 seconds. Drain and cool under running water. Trim and halve mushrooms. Cut bell peppers lengthwise into thin strips, then cut strips crosswise in half.
Combine scallions, ginger, garlic, and pepper flakes.
Place remaining ingredients except safflower oil in mixing bowl and stir until completely blender. Set sauce aside.
Heat safflower oil in wok or large skillet over medium-high heat until very hot. Add garlic mixture and stir-fry 10 seconds. Add bell peppers and mushrooms; stir-fry until edges of peppers are tender, about 2 minutes. Add sauce and heat to boiling, stirring constantly. Add carrots and corn; toss to coat and heat through. Serve hot.

Nutrition Facts : Calories 244.4, Fat 9.4, SaturatedFat 0.9, Sodium 747.4, Carbohydrate 35.1, Fiber 6.2, Sugar 15.4, Protein 7.9

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

Ingredients

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.

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