Ultimate Vegetable Tray Recipes
ULTIMATE GRILLED VEGETABLE TRAY
This grilled vegetable tray might look like a crazy amount of work, but it is actually a lot easier to put together than you think! With just a few simple tips, you can make your summer veggie tray look like a work of art! The best part is that you can serve it warm, cold or room temperature.
Provided by Jonathan Melendez
Categories Vegetable
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 26
Steps:
- In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using).
- You can use any combination of these vegetables as you'd like. Use them all or pick and choose your favorites!
- Boil the potatoes until just fork tender. You want them to be slightly underdone because they'll continue to cook on the grill. Drain, allow to cool and cut in half.
- Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.
- Brush the vegetables with the garlic herb oil on both sides.
- Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini. Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it's just vegetables).
- Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you'll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.
- To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using) and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.
- To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!
Nutrition Facts : Calories 212.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 3, Sodium 327.2, Carbohydrate 27.3, Fiber 7.9, Sugar 9.9, Protein 6
ROASTED SHEET TRAY VEGGIES RECIPE BY TASTY
Here's what you need: cauliflower, broccoli, large carrot, olive oil, kosher salt, black pepper, garlic
Provided by Pierce Abernathy
Categories Sides
Yield 8 cups
Number Of Ingredients 7
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!
Nutrition Facts : Calories 77 calories, Carbohydrate 6 grams, Fat 5 grams, Fiber 2 grams, Protein 2 grams, Sugar 2 grams
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