Best Healthy Veggie Platter Recipes

HEALTHY VEGGIE PLATTER

Healthy veggie platter image

Conjure up a moreish, meze-style veggie platter using a variety of colourful produce. Whizz up a butterbean tahini and enjoy the spread in the sunshine

Provided by Sara Buenfeld

Time 45m

Number Of Ingredients 15

Ingredients

1 lemon
1 large red pepper, deseeded and quartered
1 large courgette (about 225g), sliced into rounds the thickness of a £1 coin
1 tbsp olive or rapeseed oil, plus a drizzle (under 1 tsp)
400g butter beans, drained, liquid reserved
1 tbsp tahini
1 garlic clove
2 cooked beetroot (not in vinegar), sliced (165g)
1 tbsp chopped dill
½ small red onion, finely chopped
100g natural yogurt
a pinch of smoked paprika
6 pitted Kalamata olives, halved
handful of mint leaves, chopped if large
extra virgin olive oil for drizzling, (optional)

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.

Nutrition Facts : Calories 375 calories, Fat 16 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 34 grams carbohydrates, Sugar 19 grams sugar, Fiber 15 grams fiber, Protein 17 grams protein, Sodium 0.6 milligram of sodium

ROASTED VEGGIE PLATTER

Roasted Veggie Platter image

"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

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.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges