Publish date:
Summer Vegetable Board
This Summer celebrate the bounty of fresh vegetables with a gorgeous charred and roasted veg platter, complete with delicious dips and toppings. This recipe is more of a guide, choose your favorite veg or what you have more of to make this platter new and special every time.
- Duration
- Cook Time
- Prep Time
- 4Servings
Ingredients
Charred Vegetables
- Green beans
- Asparagus
- Broccolini
- Lemon quarters
Roasted Vegetables
- Whole carrots, peeled and sliced lenghtwise
- Coconut oil
- Potatoes, small golden, quartered into wedges
- Extra virgin olive oil
- Kosher salt
- Freshly cracked black pepper
Pistachio Pesto
- 2 tablespoons shelled pistachios
- Small handful fresh basil
- Small handful fresh parsley
- 1 clove garlic
- Kosher salt
- Freshly cracked black pepper
- 4 tablespoons extra virgin olive oil
Red Pepper Dip
2 whole roasted red peppers, skin removed
- 2 tablespoons olive muffalata
Preparation
Charred Vegetables
- Preheat broiler to high.
- Wash and dry your choice of vegetables.
- Spread out vegetables on a baking sheet so that they lay flat and even. Broil 10-12 minutes, until lightly charred.
Roasted Vegetables
- Preheat oven to 350°F.
- Toss carrot slices with coconut oil to coat.
- Spread carrots on baking sheet and roast for 30 minutes or until tender.
- Sprinkle with salt when it comes out of the oven.
- Toss potatoes with evoo, salt, pepper, chili flakes and rosemary. Spread out on baking sheet and roast for 1 hour.
Pistachio Pesto
- Combine pistachios, basil, parsley, garlic, salt and pepper in a food processor.
- Pulse to combine.
- Blend while slowly pouring in evoo until nice thick and creamy texture is achieved.
Red Pepper Dip
- Slice roasted red peppers and mix with olive muffalata.
- Stir and serve.
Assembly
- Assemble all vegetables on one large platter or wooden cutting board.
- Serve the pesto and red pepper dip in small bowls on the board.
- Garnish with fresh parsley.
