Hot Vegetable Plate Food
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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- Figs-in-a-Blanket With Goat Cheese. Spicy, honey-glazed figs and creamy goat cheese are baked in puff pastry in this fun vegetarian play on pigs-in-a-blanket.
- Crudités With Chile-Lime Salt. Forget dip: this zesty spiced salt wakes up any sliced raw fruit or veggie. This recipe calls for cucumbers, oranges, radishes, and jicama, but you can definitely throw in others, as well.
- Carrot Tart With Ricotta and Almond Filling. Arranging the carrots in a geometric pattern transforms this savory tart into a truly show-stopping appetizer, while a zesty carrot top garnish provides a nice pop of color and flavor.
- Vegetarian Buffalo “Meatballs” With Blue Cheese Dip. Forget about hot wings—these spicy "meatballs" combine white beans and mushrooms for a meatless take on your favorite party snack.
- Creamy Avocado Dip With Scallions. With a mix of caramelized and fresh scallions, plus avocado and yogurt, this dip has a taste and texture somewhere between onion dip and guacamole.
- Polenta Bites With Wild Mushrooms and Fontina. Store-bought tubes of polenta are the ultimate appetizer shortcut: just slice and toast in the oven, top with sautéed wild mushrooms and a sprinkle of grated Fontina, then bake again until melty and irresistible.
- Raw Butternut Squash Ribbon Salad With Orange and Chile. Yes, you can eat butternut squash raw: Thinly shave it into ribbons and marinate it in a zesty dressing and it’s a refreshing and fun new side for your fall table.
- Homemade Cheese Spread With Garlic and Herbs. Here's a DIY version of flavored, spreadable Gournay cheese. You'll need: cream cheese, parsley leaves, chives, and unsalted butter.
- Goat Cheese Croquettes With Spiced Membrillo. These crispy croquettes are bursting with tangy goat cheese cheese and slathered in a slightly spicy membrillo.
- Warmed Spiced Olives. Got ten minutes to make an easy vegetarian appetizer? Then you can pull together this warm, richly-spiced bowl of olives mixed with lemon zest, bay leaves, oil, and Aleppo pepper.
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From thekitchn.com
Estimated Reading Time 6 mins
- Pick 3 vegetables you really love (and skip the fillers). Those rainbow-colored trays of vegetables are so pretty, I know, but they are also laborious and expensive to build.
- Add one exciting new vegetable. Keep yourself out of the carrots and celery rut by grabbing just one new vegetable for your veg plate. Slice jicama into thin, but dippable triangles.
- Find every vegetable in a single color scheme. This is a really smart way to make your vegetable platter look gorgeous without having an art degree. Go all in on green vegetables with cucumbers, green beans, lettuce, and snap peas.
- Only cut vegetables if it makes them more dippable. You can spend a ton of time slicing and dicing vegetables, if you want, but most vegetables can be cut into thin batons, wedges, or coins.
- Leave the leaves on for vegetables like radishes and carrots. This doesn’t just make them look prettier — leaves make for easier dipping and help fill out the platter, too.
- Use lettuces: Romaine, radicchio, or endive are all crunchy vegetables that deserve a spot on your vegetable plate. Lettuce isn’t just for salads! Romaine hearts, little gems, endive, and more are ideal for vegetable plates because they help fill space, add a playful opportunity to fill or dip them, and help clear your crisper drawer.
- Quick-steam vegetables that are really laborious to eat. Yes, in the most ideal world a vegetable plate would require absolutely zero cooking, but I’m kind of tired of gnawing on raw broccoli and I bet you are too.
- Season absolutely everything on your tray, not just the dips. At the bare minimum, drizzle your finished vegetable plate with a bit of olive oil and sprinkle them with crunchy salt.
- Drizzle your vegetables instead of putting out dip. Dips are wondrous, I love them so much, but they also totally distract from a true vegetable plate.
- Make single-serve vegetable plates or jars. Having a small bowl or plate of vegetables served to you is pure joy: You don’t have to share any dips, or miss the last swipe of olive oil on the plate.
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