Four Treasure Vegetable Platter Recipes

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VEGGIE PLATTER



Veggie Platter image

Provided by Kelly

Categories     Appetizer

Time 15m

Number Of Ingredients 9

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.

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

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

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

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

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.

FOUR TREASURE CHICKEN SOUP



Four Treasure Chicken Soup image

Make and share this Four Treasure Chicken Soup recipe from Food.com.

Provided by Tonkcats

Categories     Clear Soup

Time 45m

Yield 1 batch

Number Of Ingredients 11

1 (8 ounce) can water chestnuts, sliced, drained
1/4 lb chicken breast, ground
1/2 cup green onion, chopped
2 teaspoons soy sauce
1 teaspoon flour
1 teaspoon Chinese hot mustard
1/2 cup carrot, julienned
4 (14 ounce) cans chicken broth
1 teaspoon garlic powder
1/4 cup dry sherry
1 (6 ounce) package frozen Chinese pea pods

Steps:

  • Mince half of the water chestnuts and combine with chicken, 2 t.sp onions, soy sauce, mustard and flour.
  • Reserve remaining water chestnuts and onions.
  • In a large saucepan mix broth, sherry and garlic powder; boil.
  • Drop chicken mixture by teaspoonfuls into broth.
  • Add carrots and simmer 3 to 4 minute.
  • until meatballs are cooked.
  • Add remaining water chestnuts, green onions and pea pods.
  • heat through and serve immediately.
  • From: Lisa Tucker Source: http://soar.Berkeley.edu/recipes.

Nutrition Facts : Calories 831.9, Fat 20.9, SaturatedFat 5.9, Cholesterol 72.6, Sodium 6059.5, Carbohydrate 81.4, Fiber 12.2, Sugar 20.8, Protein 66.6

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

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.

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