Roasted Veggie Platter
When I first started cooking, I had no idea how much I was going to love vegetables. I also didn’t know how much work was going to be put in seasoning them and cooking them appropriately. Roasting veggies is one of my favorite techniques for cooking them and it’s the fastest option. Throw em in the oven or better yet an air fryer and let them bake away. Plus, the kitchen smells fabulous as they roast!
This recipe is a special tray of oven roasted cherry tomatoes, onions, squash, and artichoke. To add some flavor I made three creamy and hearty dips of hummus cream, pistachio yogurt, and Tess Masters’ sweet potato and cashew from The Perfect Blend (a very treasured and highly recommended cookbook). The best part of this is brought together with a flaky and savory sun-dried tomato flatbread, fresh out of the oven.
There are a few steps involved to bring this beautiful assortment together. I highly advise to prep the dips in advance of the veggies and flatbread— which is where I’ll begin!
What You’ll Need…
The Equipment:
3 baking trays: For this platter you’ll need three individually for the sweet potato cashew dip, veggies, and flatbread.
Measuring cups and spoons
Mixing bowls: for the dips
Food processor or high-speed blender
Food scale (optional)
Dipping bowl/cup
The Dips
Sweet Potato and Cashew
I’ve been making this dip for about 2 years now and it is a spoon-licking favorite at home. Tess Masters never disappoints! It’s a creamy sweet dip that works wonders with any veggies and other snacks like crackers. This will be the first dip to make since it takes the longest, and yields half the serving size of Tess’ original recipe.
Start by preheating the oven to 400 degrees F. Wrap the sweet potato in foil and bake for an hour until soft. Allow for it to cool and remove the skin and mash the flesh. Set 1/2 cup of it aside. Leave the oven to 400.
Heat up 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic with a pinch of salt and sautee for about 5 minutes or until soft and fragrant. Set on the side to cool. In a high-speed blender, add the remaining olive oil with the lemon juice, vinegar, mashed sweet potato, and the rest of the ingredients. Blend on high for about 1 minute until smooth and creamy. Serve in a dipping bowl or cup and set aside.
Hummus Cream (As shown in photo on left)
And now for the easiest dip of the platter. Bring all the ingredients in a bowl and mix until creamy. Serve in a dipping bowl or cup and garnish with parsley.
The Veggies and Flatbread
On a baking tray lined with parchment paper, line up the tomatoes, onion, squash, and artichoke. Salt the tomatoes 15 minutes prior to placing in the oven. Tomatoes naturally have a very watery and sweet taste. A palmful of salt sprinkled right over will enhance the flavors.
Meanwhile, place a pizza dough onto a light floured work surface. Roll it out in a long flat rectangular shape with a rolling pin and place on a baking tray with lined parchment paper. Brush a thin amount of olive oil on top and add the garlic, sun-dried tomatoes, rosemary and thyme. Repeat this process with the remaining two pizza doughs. Place the tray in the oven and bake for about 8-10 minutes, or until the dough rises and the crust is slightly burnt. Set aside.
Once the tomatoes are nice and a bit watery, drizzle olive oil over them and the rest of the veggies. Season with salt and pepper and garnish with 2-3 rosemary sprigs and thyme. Place the veggies in the oven and roast for about 15-20 minutes or until desired doneness.
* Optional roasted garlic (as shown in the third photo above): This is an optional step to add more veggies and flavor to the platter. If you wish to add this, I’d advise to roast this with along with the sweet potato in the first steps of this recipe.
Preheat oven to 400ºF
Peel the papery, outer layers around the head of garlic. Leave the head itself intact with all the cloves connected.
Trim the top of the head of garlic to expose the tops of the garlic cloves.
Drizzle 1 to 2 teaspoons olive oil over the exposed surface of the garlic, letting the oil sink down into the cloves. Add in a few thyme leaves for an aromatic touch.
Wrap the garlic in aluminum foil and roast in the oven for 40 minute. It should be done once the center clove is completely soft when pierced with a knife.
Remove the veggies from the oven and serve them on a plate with the flatbread and dips on the side. Garnish the tomatoes with basil and the rest of the dish with some extra thyme and rosemary (if desired). Enjoy!
Storage…
The dips that are yielded are each about 1-2 cups. Refrigerate in a glass container for up to 5 days, as well as any veggies for 3-5 days. Leftover flatbreads can be stored under room temperature and reheated in the oven for future use.
Roasted Veggie Platter
Ingredients
For sweet potato cashew dip (by Tess Masters’ The Perfect Blend):
1 Sweet potato
2 1/2 Tablespoon extra-virgin olive oil
1/2 Cup diced yellow onion
1 Teaspoon minced garlic (about 1 clove)
1/2 Teaspoon kosher sea salt
2 Tablespoon lemon juice
1/2 Teaspoon apple cider vinegar
1/2 Cup raw unsalted cashews, soaked
1/2 Teaspoon coconut sugar
1/2 Teaspoon curry powder
1 Teaspoon ground coriander
1/2 Teaspoon ground cumin
3/8 Teaspoon sweet paprika
For hummus dip:
1/2 Cup hummus, I used sabra
1 Teaspoon parsley, plus more for garnish
1 Tablespoon extra-virgin olive oil
2 Teaspoon lemon juice
1 Teaspoon honey
1 Tablespoon water
2 Teaspoon white wine vinegar
For sun-dried flatbread:
2-3 10-inch Pizza doughs
Extra-virgin olive oil
1 Clove garlic, minced
Amore sun-dried tomatoes, chopped
Chopped rosemary and thyme
For Veggies:
7 Cherry tomatoes, halved
1 Yellow onion, sliced vertically
Amore artichoke hearts
75 g acorn squash, peeled and sliced
Extra virgin olive oil
Kosher sea salt
Ground pepper
Balsamic vinegar
Basil leaves, shredded for tomatoes
Rosemary
Thyme
Optional ingredients:
1 head of garlic roasted (See note above)
Pistachio yogurt dip (Recipe here)
Instructions
Sweet potato cashew dip:
Preheat the oven to 400 degrees F. Wrap the sweet potato in foil and bake for an hour until soft. Allow for it to cool and remove the skin and mash the flesh. Set 1/2 cup of it aside. Leave the oven to 400.
Heat up 1 tablespoon of olive oil in a skillet over medium heat. Add the onion and garlic with a pinch of salt and sautee for about 5 minutes or until soft and fragrant. Set on the side to cool. In a high-speed blender, add the remaining olive oil with the lemon juice, vinegar, mashed sweet potato, and the rest of the ingredients. Blend on high for about 1 minute until smooth and creamy. Serve in a dipping bowl or cup and set aside.
Hummus dip:
Bring all the ingredients in a bowl and mix until creamy. Serve in a dipping bowl or cup and garnish with parsley.
Veggies and flatbread:
On a baking tray lined with parchment paper, line up the tomatoes, onion, squash, and artichoke. Salt the tomatoes 15 minutes prior to placing in the oven.
Meanwhile, place a pizza dough onto a light floured work surface. Roll it out in a long flat rectangular shape with a rolling pin and place on a baking tray with lined parchment paper. Brush olive oil on top and top with garlic, sun-dried tomatoes, rosemary and thyme. Repeat this process with the remaining two pizza doughs. Place the tray in the oven and bake for about 8-10 minutes, or until the dough rises and the crust is slightly burnt. Set aside.
Once the tomatoes are nice and a bit watery, drizzle olive oil over them and the rest of the veggies. Season with pepper and garnish with 2-3 rosemary sprigs and thyme. Place the veggies in the oven and roast for about 15-20 minutes or until desired doneness.
Remove the veggies from the oven and serve them on a plate with the flatbread and dips on the side. Garnish the tomatoes with basil and the rest of the dish with some extra thyme and rosemary (if desired).
