Roast Vegetable Platter (serves 6)


Roast Vegetable Platter
Beautiful, healthy, and delicious! What more can we ask for? Even the accompanying sauce is gluten-free, low-calorie and plant-based. Make this dish the star of the table for your next cook-out or cocktail party. Just be sure to use the freshest most colorful arrangement of vegetables that you can find. Use whatever is in season and whatever you like. The varieties are nearly endless.~ Glyn

8 oz green beans
8 oz asparagus spears, large
8 oz sweet peppers
1 lb small potatoes
8 oz small mushrooms
8 oz eggplant, peeled and cut into 1/4-inch slices (about 8 inches long)
1 recipe Vegan Ricotta with Herbs

1 Wash, trim and/or slice the vegetables as you wish to use them.
2 Keeping ingredients separate, toss each lightly with a bit of olive oil, salt and pepper
3 Place ingredients on baking sheets, combining on the same sheet those with similar sizes and cooking times.
4 Roast the vegetables in the preheated oven until done, slightly browned and crisp tender.
5 Cool slightly.
6 Arrange on a platter and serve with the herbed ricotta or your favorite dipping sauce.

Servings: 6
Yield: one antipasto platter
Degree of Difficulty: Easy
Oven Temperature: 425°F
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour
Nutrition Facts
Serving size: 1/6 of a recipe (10 ounces).
Nutrition Roast Vegetable Platter

This entry was posted by Glyn Ruppe-Melnyk.

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