Chef Ashley Cunningham
Roasted Veggie Platter
Category
Appetizer
Servings
12-15 servings
Prep Time
20 minutes
Cook Time
20 minutes
Author:
Chef Ashley Cunningham
Ingredients
-
1 package Baby Carrots
-
2 Artichokes, halved
-
1 Melissa’s Watermelon Radish
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1 bunch Asparagus, trimmed
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1 package Melissa’s Baby Heirloom Tomatoes
-
1 head colorful Cauliflower, broken down into florets
-
2 heads of Belgian Endive
-
Olive oil
-
Homemade hummus using Melissa’s Chickpeas
-
Melissa’s Hollandaise Sauce
Dipping Ideas
Directions
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.
Filed in:
5-Minute Artichokes,
Asparagus,
Baby Carrots,
Baby Heirloom Tomatoes,
Belgian Endive,
Cauliflower Head,
Chickpeas,
Colorful Cauliflower,
Endive,
Fresh Asparagus Tips,
Fresh Fall Veggies,
Hollandaise Sauce,
Hummus,
Organic Baby Carrots,
Organic Cauliflower,
Peeled & Steamed Chickpeas,
Peeled & Steamed Chickpeas (Garbanzo Beans),
Platter,
Ready-to-Eat Steamed Artichokes,
Roasted Veggie Platter,
Roasted Veggies,
Sweet Baby Carrots,
Vegetabie,
Veggie,
Watermelon Radish
