Veggie Platter Recipes

Steps:

• Pulse 1/4 cup salt and the chile powder in a food processor until combined; let the powder settle before removing the lid, then transfer the chile salt to a small bowl and set aside.
• Wipe out the food processor and add the crema, cilantro and garlic. Add the grated zest and juice of 1 lime and puree until smooth. Transfer to a small bowl; cover with plastic wrap and refrigerate until ready to serve.
• Toss the mango and jicama sticks with the juice of 1 lime. Transfer to a platter along with the radishes, bell pepper and cucumber. Slice the remaining lime into wedges and add to the platter. Serve with the chile salt and cilantro crema.

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.

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.

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.

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.

Steps:

• Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
• On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
• Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.