Name This Dish Veggie Platter Recipes

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.

NAME THIS DISH VEGGIE PLATTER

Name This Dish Veggie Platter image

Provided by Food Network Kitchen

Categories appetizer

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 11

Ingredients

3 bunches small rainbow carrots (about 1 1/4 pounds), trimmed
1 tablespoon extra-virgin olive oil
Kosher salt
1 15-ounce can chickpeas, drained and rinsed
1/4 cup tahini
3/4 cup jarred roasted red peppers, plus 1 small strip for topping
Juice of 2 lemons
1 clove garlic, chopped
1 small sprig fresh parsley
2 small black olive slices
1 small triangle-shaped carrot slice, plus 2 carrot stems

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.

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.

STIR-FRY VEGGIE PLATTER

Stir-fry Veggie Platter image

Make and share this Stir-fry Veggie Platter recipe from Food.com.

Provided by Dancer

Categories Vegetable

Time 23m

Yield 4 serving(s)

Number Of Ingredients 12

Ingredients

3 tablespoons canola oil, divided use
4 medium carrots, peeled and thinly sliced
2 green bell peppers, seeded and sliced 1/2 inch thick
1 medium onion, sliced 1/2 inch thick
lemon pepper
2 medium yellow tomatoes, seeded and chopped
2 cups broccoli florets
1 lb asparagus, trimmed and cut into 2-inch lengths
2 cloves garlic, minced
4 portabella mushrooms, stemmed and sliced
sesame seeds, for garnish
4 pita breads, cut in half

Steps:

In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
Add carrots, bell pepper and onion.
Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
Remove vegetables to platter.
Heat 1 tbsp.
oil in wok.
Add tomato, broccoli, asparagus and garlic.
Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
Remove vegetables to platter.
Heat 1 tbsp.
oil in wok.
Add mushrooms and season with lemon pepper.
Stir-fry until tender, about 2 minutes.
Remove mushrooms to platter.
Sprinkle vegetables with sesame seeds and serve with pita bread.

Nutrition Facts : Calories 377.3, Fat 12.4, SaturatedFat 1.1, Sodium 424.2, Carbohydrate 58, Fiber 8.6, Sugar 9.9, Protein 13.5

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