ROASTED VEGGIE PLATTER
"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
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
PENGUIN VEGGIE PLATTER
An eye-catching eggplant penguin is sure to encourage guests to sample the colorful appetizer. The dapper fellow watches over a platter of fresh vegetables and a creamy dip flecked with crunchy bits of green and sweet red pepper.
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 1 penguin (2 cups dip), 16 servings, 2 tablespoons dip.
Number Of Ingredients 10
Steps:
- Chop a fourth of the red pepper; set aside. Cut a piece of red pepper into a bow tie shape; slice remaining pepper and set aside. In a bowl, combine the sour cream, mayonnaise, salad dressing mix and chopped red and green peppers; mix well. Refrigerate until serving., Cut a thin slice off the bottom of the eggplant to make a flat surface. Cut the removed section into two slices for flippers. Break a wooden toothpick in half; press one piece into each side of whole eggplant and gently press flippers onto toothpicks., Cut yellow pepper in half; cut one piece into two feet. Place at base of eggplant. From remaining yellow pepper, cut out a 1x3/4-in. triangle for beak; attach to eggplant with a toothpick. , Place cream cheese in a pastry or plastic bag; cut a small hole in a corner. Pipe two 1-in. ovals for eyes and a 2-1/2-in. 2-1/4-in. oval for belly. Press a raisin into the center of each eye. Attach red pepper bow tie below the beak with a toothpick; pipe a small amount of cream cheese in the center of the tie., Arrange sliced red pepper and other vegetables around the penguin. Serve with dip.
Nutrition Facts :
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.
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.
FRUIT PLATTER
Steps:
- Arrange the fig leaves on a platter. Place the pineapple and cantaloupe on top of the fig leaves, and artfully arrange the blueberries, strawberries and raspberries over the top of the pineapple and cantaloupe.
VEGGIE PLATTER
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
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.
HEALTHY VEGGIE PLATTER
Conjure up a moreish, meze-style veggie platter using a variety of colourful produce. Whizz up a butterbean tahini and enjoy the spread in the sunshine
Provided by Sara Buenfeld
Categories Lunch, Supper
Time 45m
Number Of Ingredients 15
Steps:
- Heat the oven to 220C/200C fan/gas 7. Peel a strip of zest from the lemon and finely chop it. Rub the pepper and courgette with a small drizzle of olive oil, then arrange in a single layer on a baking tray (the pepper should be skin-side down). Scatter the the chopped lemon zest over the pepper, then roast for 30 mins, turning the courgettes over halfway through.
- Meanwhile, tip the butter beans into a bowl with 2 tbsp of the liquid from the can. Squeeze over the juice of the lemon that you pared the zest from, then add the tahini, 1 tbsp oil and the garlic, and blitz with a hand blender until smooth, adding more liquid from the can if it's too thick. Taste and add a little salt, if needed.
- Spoon the mixture onto plates, then top with the beetroot, dill and onion, then the courgettes. Drizzle over the yogurt, then sprinkle with paprika. Scatter over the peppers, olives and mint, then drizzle with extra virgin olive oil, if you like.
Nutrition Facts : Calories 375 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium
CREAM CHEESE PENGUINS
Just imagine a cute display of penguins, made with black olives, carrots and cream cheese! You can add scarves and hats by using fresh red pepper strips, or canned pimentos cut into different shapes. Use frilly toothpicks if you can.
Provided by Valerie Cain Cuff
Categories Appetizers and Snacks Snacks Kids Cute and Fun
Time 35m
Yield 18
Number Of Ingredients 4
Steps:
- Cut a slit from top to bottom, lengthwise, into the side of each jumbo olive. Carefully insert about 1 teaspoon of cream cheese into each olive. Slice the carrot into eighteen 1/4 inch thick rounds; cut a small notch out of each carrot slice to form feet. Save the cut out piece and press into center of small olive to form the beak. If necessary cut a small slit into each olive before inserting the beak.
- Set a big olive, large hole side down, onto a carrot slice. Then, set a small olive onto the large olive, adjusting so that the beak, cream cheese chest and notch in the carrot slice line up. Secure with a toothpick.
Nutrition Facts : Calories 57.1 calories, Carbohydrate 1.2 g, Cholesterol 13.7 mg, Fat 5.5 g, Fiber 0.2 g, Protein 1 g, SaturatedFat 2.8 g, Sodium 104.2 mg, Sugar 0.2 g
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