Best Veggie 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.

CRESCENT TURKEY SHAPED VEGGIE PLATTER

Steps:

• Heat oven to 375 degrees F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices.
• Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate.
• Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey.
• Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.

TEMPURA VEGGIE PLATTER RECIPE BY TASTY

Steps:

• Fill a large, high-walled skillet with 2 inches of canola oil. Heat over medium heat until the temperature reaches 400°F (200°C). Line a baking sheet with paper towels and set a wire rack on top.
• While the oil heats, make the tempura batter: In a large bowl, whisk together the flour, cornstarch, baking powder, and salt. Whisk in the sparkling water until the batter just comes together, about 1 minute.
• Working in small batches, use tongs or a fork to dip the carrot sticks, asparagus, broccoli florets, and zucchini sticks in the batter until completely covered. Let any excess batter drip off, then transfer to the hot oil and fry, flipping occasionally, for 4-5 minutes, until the tempura is crispy and golden brown. Transfer to the baking sheet and repeat with the remaining vegetables.
• Serve tempura warm with Heluva Good!® Buttermilk Ranch Dip.
• Enjoy!

HEALTHY VEGGIE PLATTER

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.

ROASTED VEGGIE PLATTER

Steps:

• Place the vegetables in a greased 15X10X1 inch baking pan.
• Drizzle with salad dressing and sprinkle with herbs.
• Bake, uncovered at 425 degrees for 15 to 20 minutes or until vegetables are crisp tender.
• Arrange vegetables on platter as desired.

GRILLED VEGGIE PLATTER WITH GINGER-MUSTARD DIP

Steps:

• Heat gas or charcoal grill. Cut zucchini in half crosswise, then cut each half lengthwise into 4 spears. Snap or cut off tough ends of asparagus spears. Cut bell pepper into 8 strips.
• In ungreased 15x10x1-inch pan, arrange zucchini, asparagus and bell pepper in single layer. Drizzle with oil. Shake pan to coat vegetables with oil.
• Place vegetables carefully in single layer on grill over medium heat. Cover grill; cook 1 to 2 minutes or until lightly charred. Turn vegetables; cook 1 to 2 minutes longer or until lightly charred and just beginning to soften. Remove from grill; cover and refrigerate 30 minutes or until serving time.
• Meanwhile, in small bowl, mix mayonnaise, honey mustard, gingerroot and garlic. Serve with cold grilled vegetables.

PENGUIN VEGGIE PLATTER

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.

CRESCENT TURKEY SHAPED VEGGIE PLATTER

Steps:

• 1. Heat oven to 375°F. Remove dough from can; do not unroll. Using serrated knife, cut roll into 20 slices. 2. Place slices, cut side down, on ungreased cookie sheet to form turkey as follows: Place 9 slices in half-circle shape. Place 5 slices below that, then another 3, then 1 in center for head of turkey. Place 2 slices to form feet of turkey, about 1 inch from head; squeeze dough to elongate. 3. Bake 10 to 13 minutes or until golden brown. Cool 1 minute; carefully loosen with pancake turner, and slide onto cooling rack to cool. Place on serving platter. Spread cream cheese spread over turkey. 4. Top with cucumber slice for head, cauliflower florets, salad greens and sliced bell peppers. Add olive slices for eyes, cut yellow pepper beak and red pepper wattle for turkey. Cover and refrigerate until serving time. To serve, pull apart or cut into pieces.
• Nutritional information (amount per servings): Total Calories: 90, Sodium 180mg, Fat: 6g, Carbohydrates: 7g, Cholesterol: 15mg, Protein: 2g, Fiber: 0g

STIR-FRY VEGGIE PLATTER

Steps:

• In large wok or skillet, heat 1 tablespoon oil over high heat until almost smoking.
• Add carrots, bell pepper and onion.
• Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
• Remove vegetables to platter.
• Heat 1 tbsp.
• oil in wok.
• Add tomato, broccoli, asparagus and garlic.
• Season with lemon pepper and stir-fry until crisp-tender, about 3 minutes.
• Remove vegetables to platter.
• Heat 1 tbsp.
• oil in wok.
• Add mushrooms and season with lemon pepper.
• Stir-fry until tender, about 2 minutes.
• Remove mushrooms to platter.
• Sprinkle vegetables with sesame seeds and serve with pita bread.

HERBED VEGGIE PLATTER

Steps:

• On a large round microwave-safe platter, arrange the cauliflower, broccoli and zucchini. Cover and microwave on high for 5-1/2 minutes or until crisp-tender, stirring occasionally; drain., In a small microwave-safe bowl, combine the butter, thyme, parsley and onion salt. Cover and microwave on high for 45 seconds or until the butter is melted. , Arrange tomatoes on platter. Drizzle butter mixture over vegetables; sprinkle with cheese. Cook, uncovered, on high for 1-2 minutes or until heated through.

VEGGIE PLATTER

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.