Roasted Veggie Platter Food

ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY

Steps:

• Preheat the oven to 400°F (200˚C). Line a baking sheet with parchment paper.
• Toss the cauliflower, broccoli, carrots, and olive oil together on the baking sheet until everything is well-coated. In a large bowl, season with salt, pepper, and garlic and toss to distribute.
• Bake until the vegetables are tender and starting to brown, about 20 minutes. Once cooled, transfer to an airtight container and store in the fridge.
• Enjoy!

ROASTED VEGGIE PLATTER

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.

VEGGIE PLATTER

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.

BEGINNER'S VEGGIE TRAY AND RANCH DIP

Steps:

• 1. Pour sour cream and ranch dip mix into bowl and mix well. Cover and refrigerate while preparing your veggies.
• 2. WASH ALL FRESH VEGGIES and pat dry with paper towels.
• 3. Celery - separate ribs from the stalk, trim both ends to remove any dried or discolored pieces. Cut each rib into about 3 inch pieces. Be sure that you have removed any dirt remaining on the inside of the ribs.
• 4. Carrots - You can use either the pre-sliced carrots or the baby carrots found in your grocers produce section. I would still give these a quick rinse and pat dry.
• 5. Cucumbers - wash them to remove the wax finish. You can peel them or not...its your choice. They don't seem to get mushy as fast if you leave the peel on.
• 6. Green Onions - Cut the root end off and @ 1 inch from the green end. Remove any discolored or damaged green stems.
• 7. Broccoli - Cut the florets from the head of the broccoli. You can leave a little of the stalk on the florets, it acts as a little handle to pick up the floret.
• 8. Cauliflower - Treat this the same as you did your broccoli.
• 9. Cherry Tomatoes - Just wash these and pat dry.
• 10. Radishes - Wash and cut a thin slice off of the root end and the top end. You can slice these if you like or just leave them whole.
• 11. Squash - Wash and pat dry. Do not peel. Just slice, crosswise to make "coins".
• 12. Onion - Cut both ends from the onion, cut in half, lengthwise. Slice into half-moon shapes.
• 13. Colored Bell Peppers - Wash and remove the stem end of the pepper. Cut in half lengthwise anf remove the seeds and membrane from the inside. Slice into strips.
• 14. Drain any pickled item used and pat dry.
• 15. Using a slightly damp paper towel, wipe of any dirt that may be on the mushrooms. I wouldn't put them in water.
• 16. Now, place your ranch dip in the center of your tray. If you are using leaf lettuce in your presentation, now is the time to lay that out onto your tray. Then place groups of your choice of veggies onto the lettuce in an attractive manner.
• 17. Cover with plastic wrap and refrigerate until ready to serve.

ROASTED VEGETABLES

Steps:

• To prepare your vegetables:
• Preheat the oven to 200°C/400°F/gas 6. Halve and deseed the pepper, then cut each half into 4 pieces. Peel the red onion and cut into 8 wedges. Carefully cut the squash in half then scoop out and discard the seeds. Cut each half into 2cm chunks. Wash and trim the baby leeks. Halve the courgettes lengthways then slice into 2cm chunks. Top and tail the aubergine, cut it into quarters, then into 2cm chunks. Quarter the tomatoes. Leave the cloves of garlic in their skins but squash them with the heel of your hand.
• Put all the veg in an extra large roasting tray, or 2 smaller ones. Crush the coriander seeds in a pestle and mortar then scatter over the veg with a good pinch of salt and pepper. Pick and roughly chop the rosemary leaves. Pick the thyme leaves. Scatter all of the herbs over the veg. Drizzle it all well with olive oil, then toss to coat.
• To cook and serve your vegetables: Roast your veg in the hot oven for around 50 minutes, or until soft, golden and cooked through. Serve with anything from roast chicken to grilled meats or fish, or try tossing with pasta or couscous for a simple veggie meal.
• Jamie's top tips:
• If the vegetables seem crowded in a single roasting pan, divide them between two. Overcrowding the pan will stop enough heat getting to the vegetables and they will steam rather than roast.
• Turning the vegetables as they roast helps them to cook evenly. If you're using two roasting pans, swap them round half way through cooking. Roasting is a great way to make veg taste delicious, and it works for just about any combo - just make sure your oven is fairly hot, the veg are roughly the same size and that they get a good stir every now and again.
• You can also make this ahead of time and eat it cold - it's just as delicious!

ULTIMATE VEGETABLE TRAY RECIPE

Steps:

• Cut your vegetables into smaller pieces that are perfect for dipping
• Place your dip(s) on the tray
• Using a variety of fresh vegetables with different colors, organize and place them around the dips
• Keep in the refrigerator until you're ready to serve

ROASTED GARLIC DIP WITH VEGETABLE PLATTER

Steps:

• Heat the oven to 190C/gas 5/fan 170C. Cut a slice off the top of each head of garlic and place on foil. Spoon over 4 tbsp of the oil, tuck in the thyme and wrap. Season with salt and pepper and bake for up to 1 hour - until the garlic is very soft. Cool.
• Beat the cheese in a bowl until smooth. Squeeze the roasted garlic out of its skin into the cheese and mash with a fork until smoothish. Beat in sufficient oil and/or milk to get a good dipping consistency. Beat in the herbs and season to taste - add a squeeze of lemon too, if necessary.
• Heat 1 tsp oil in a small pan and fry the sliced garlic gently until golden brown (not too brown or it will taste bitter). Drain and scatter the garlic over the dip. Serve the dip in the centre of a large platter of vegetables.

ROASTED VEGGIE PLATTER

Steps:

• Place the vegetables in a greased 15X10X1 inch baking pan.
• Drizzle with salad dressing and sprinkle with herbs.
• Bake, uncovered at 425 degrees for 15 to 20 minutes or until vegetables are crisp tender.
• Arrange vegetables on platter as desired.

NAME THIS DISH VEGGIE PLATTER

Steps:

• Roast the carrots: Preheat the oven to 450 degrees F. Toss the carrots with the olive oil and ½ teaspoon salt on a rimmed baking sheet. Roast, turning halfway through, until tender, about 15 minutes.
• Meanwhile, make the hummus: Puree the chickpeas, tahini, roasted red peppers, lemon juice, garlic and 2 teaspoons salt in a food processor. Transfer to a small bowl and refrigerate until ready to serve.
• Set the bowl of hummus on the bottom half of a large round platter. Arrange the roasted carrots around the edge of the bowl to look like feathers. Use the parsley, olives, carrot slice, carrot stems and roasted red pepper strip to decorate the hummus to look like a turkey.

VEGGIE PLATTER

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.