Spring Vegetable Platter Recipes

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.

ROASTED SPRING VEGGIES AND DIP

Steps:

• For the roasted veggies: Preheat the oven to 450 degrees F. Line a baking sheet with parchment.
• Slice the carrots and parsnips into 2-inch pieces, discarding the tops. Depending on your vegetables, you may need to slice thicker ends in half or even quarters and then slice them to achieve equal pieces. Cut the onion into thick slices. Transfer the vegetables to a large bowl.
• In a small bowl, mix together the olive oil, honey, thyme, salt and pepper. Pour over the vegetables and toss to coat. Dump the vegetables onto the prepared baking sheet and spread into a single layer.
• Roast, shaking the baking sheet once or twice while roasting, until the vegetables are dark and golden around the edges and tender in the centers, 40 to 45 minutes.
• For the dip: While the vegetables are roasting, make the dip. Place the mayonnaise, sour cream, spinach, parsley, chives, salt, basil and lemon zest in a blender or food processor and process until smooth and green. Transfer to a serving bowl and refrigerate until ready.
• For the topping: To serve, transfer the vegetables to a platter and sprinkle over the Parmesan and parsley. Set out with the dip on the side.

SPRING VEGETABLE PLATTER

Steps:

• Grill the beets over Direct Medium heat until tender when pierced with a knife, 1 to 1 1/2 hours, turning three or four times during grilling time. Allow to cool thoroughly, then cut off the roots, peel off the skins, and quarter. Place in a small bowl and set aside.While the beets are grilling, prepare the other vegetables: In a medium bowl combine the olive oil and garlic. Season with salt and pepper. Add the potatoes, green beans, and asparagus and mix to coat evenly.Grill the vegetables over Direct Medium heat until tender, turning once halfway through grilling time. The potatoes will take 20 to 25 minutes, the green beans 8 to 10 minutes, the asparagus 6 to 8 minutes. Transfer the vegetables from the grill to a large bowl.TO MAKE THE DRESSING: In a medium bowl whisk together the dressing ingredients. Add 1 tablespoon of the dressing to the bowl with the beets and toss to coat. Add as much of the remaining dressing as you would like to the bowl with the mixed vegetables and toss to coat.Arrange the beets, mixed vegetables, and egg quarters on plates or a large platter. Top with the goat cheese and olives. Drizzle with any remaining dressing and season with salt and pepper. Serve at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.

HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)

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.

SPRING VEGETABLE BUNDLES

Steps:

• Trim both ends of onions; cut the green tops into 7-in. lengths. In a saucepan, bring water to a boil. Add onion tops; boil for 1 minute or until softened. Drain and immediately place onion tops in ice water. Drain and pat dry. Chop white portions of onions and set aside.
• Divide asparagus, peppers and carrots into 12 bundles. Top each with a thyme sprig. Tie each bundle with a blanched onion top.
• In a large skillet, place wine or both, chopped onions and vegetable bundles. Bring to a boil. Cook, uncovered, for 5-7 minutes or until vegetables are tender and liquid is reduced by two-thirds. Carefully remove bundles with a slotted spoon to a serving plate. Add butter to skillet, cook and stir until melted. Spoon over bundles.