Crudite Platter with Roasted Veggies
This healthy and delicious crudite platter is my current obsession. It is loaded with flavor from the roasted and raw veggies to the Sabra bean dips. It is gorgeous. And it is easy to put together. It is like the trifecta of perfection when it comes to a great crudite. This is great for entertaining, or just for simply healthy snacking at home.
Servings: 8 servings
Ingredients
Raw Vegetables
- Baby Cucumbers sliced thin
- Heirloom Baby Carrots with stems on
- Snap Peas
- Yellow cherry tomatoes
- Red cherry tomatoes
- Radishes
- Microgreens
- Watermelon radishes
Other
- Sabra White Bean with Spinach and Roasted Garlic dip
- Sabra Red Bean with Sun Dried Tomato and Basil dip
- Sabra Black Bean with Roasted Tomatoes and Paprika dip
- Kalmata olives
- Crostini
- Crisps and crackers
Roasted Vegetables
- Small Patty Pan Squash
- Small/baby zucchini
- Heirloom tomatoes
- Asparagus
- Red beets
- Heirloom carrots sliced in half lengthwise
- Baby Bella Mushrooms
- Sweet mini peppers halved lengthwise
- Colorful cauliflower
- Other veggies of choice
Instructions
Roasting Vegetables
- Preheat oven to 450 degrees F
- Place your vegetables on a large baking dish, and spritz or drizzle with olive oil
- Season with a little salt and pepper as desired
- Roast for 25 minutes, or until a slight char appears on peppers or other delicate vegetables, and everything is cooked to desired doneness.
Assemble Crudite Platter
- Arrange all the roasted vegetables on a large platter in piles.
- Add the Sabra bean dip of choice (Recommended: Mediterranean White Bean Dip) to the same platter.
- Arrange raw vegetables, crackers, breads, and other ingredients around platter as desired.
- Serve.