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.