Veggie Platter
Rainbow Veggie Platters are my go-to appetizer for hosting parties myself or to take along to family or friends!
This version is part raw, part roasted and I even have a few other ingredients that didn't fit on the platter! I need a bigger one I guess!
This is a great vegan and vegetarian option and just a great idea to serve your guests to help them feel full. Especially if you're having cocktails and don't want anyone getting tipsy! Sometimes I'll make this for my husband and I for dinner on a weeknight. It's the perfect thing if you're working late or coming home from the gym and need something light before bed too!
My ingredients left to right are:
- Sliced English Cucumbers
- Roasted Yellow Beets
- Roasted Purple Yams
- Roasted Carrots
- Grape Tomatoes
- Roasted Purple Cabbage
- Roasted Carrots
- Roasted Purple Yams
Everything was roasted in olive oil and himalayan sea salt. I also sliced up jicama and watermelon radishes for more fresh options.
For dips I served this with guacamole, salsa, hummus and let people mix them together to make more fun variations. Anything goes on a veggie platter, break out of the boring carrots and celery and try some of these things or more colored peppers, or rainbow carrots!
Let me know what you put on your veggie platters!