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Roasted Veggie Platter
Recipe by Chef Ashley Cunningham

Roasted Veggie Platter


1 package Baby Carrots
2 Artichokes, halved
1 Melissa’s Watermelon Radish
1 bunch Asparagus, trimmed
1 package Melissa’s Baby Heirloom Tomatoes
1 head colorful Cauliflower, broken down into florets
2 heads of Endive
Olive oil

Dipping Ideas
Homemade hummus using Melissa’s Chickpeas*
Melissa’s Hollandaise Sauce

Coat carrots, trimmed asparagus, halved artichokes, tomatoes and cauliflower florets with salt, pepper and olive oil. Grill until veggies are softened but still vibrant and until desired grill marks appear.

Use a mandolin to slice radish and cut ends off of endives and pull apart.

Arrange veggies around hummus and hollandaise.