Summer Vegetable Board

Author:
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

Preparation

Charred Vegetables

  1. Preheat broiler to high. 
  2. Wash and dry your choice of vegetables.  
  3. Spread out vegetables on a baking sheet so that they lay flat and even.  Broil 10-12 minutes, until lightly charred. 

Roasted Vegetables

  1. Preheat oven to 350°F. 
  2. Toss carrot slices with coconut oil to coat. 
  3. Spread carrots on baking sheet and roast for 30 minutes or until tender. 
  4. Sprinkle with salt when it comes out of the oven.
  5. Toss potatoes with evoo, salt, pepper, chili flakes and rosemary. Spread out on baking sheet and roast for 1 hour.

Pistachio Pesto

  1. Combine pistachios, basil, parsley, garlic, salt and pepper in a food processor.  
  2. Pulse to combine.  
  3. Blend while slowly pouring in evoo until nice thick and creamy texture is achieved. 

Red Pepper Dip

  1. Slice roasted red peppers and mix with olive muffalata.  
  2. Stir and serve.

Assembly

  1. Assemble all vegetables on one large platter or wooden cutting board. 
  2. Serve the pesto and red pepper dip in small bowls on the board.  
  3. Garnish with fresh parsley.