Penguin Veggie Platter Food

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

Ingredients

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.

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.

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

Ingredients

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

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