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How To make Vegetable Platter

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1 lg Head of Boston or other
-soft lettuce, separated -into individual leaves 1 bn Of scallions, cut into
-2-inch lengths 1 c Coriander leaves
1 c Mint leaves
1 c Fresh Asian or regular
-basil leaves 1 Cucumber, peeled in
-alternating strips, halved -lengthwise and slice -thinly crosswise 4 oz Fresh bean sprouts
Pickled shallots (optional) On a large platter, decoratively arrange all of the ingredients in separate groups. Use in recipes where required. This is a basic thing in Vietnamese cuisine, served with all sorts of grilled foods. Such uses of raw veggies herbs are one of the things about Vietnamese cuisine that makes it so fresh and appealing. Vietnamese meals include an abundance of fresh lettuce, herbs, unripe fruits and raw vegetables. These are arranged attractively on a platter and are used for wrapping cooked foods at the table, usually dipped in Nuoc Cham and eaten out of hand. The following herbs, both very important to the Vietnamese, would be authentic additions to the Vegetable Platter: One is the "saw leaf herb" (Eryngium foetidium), or ngo gai in Vietnamese), a coriander relative. The other is polygonum (P. pulchrum or rau ram in Vietnamese), with pinkish stems, pointed green leaves and purplish markings. They can be found occasionally at Southeast Asian markets. If you have access to unripe mango, banana, papaya or apple and star fruit (carambola), add them to the platter. You may select or substitute the ingredients according to availability and personal taste. Yield: 4 to 6 servings. From "The Foods of Vietnam" by Nicole Rauthier. Stewart, Tabori & Chang. 1989. Posted by Stephen Ceideberg; March 18 1991.

How To make Vegetable Platter's Videos

How To Make An Elegant and Easy Vegetable Platter // Diana Veronica DIY

You don't need a fancy plate to make a beautiful Veggie Platter. By layering some red kale underneath the veggies i was able to create a beautiful, easy and aesthetically pleasing Veggie Platter. I hope you find my tutorial useful the next time you create a Veggie Platter. :) -DV

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DIP
-2 Tablespoons Hidden Valley Original Ranch Ranch Seasoning
-12 oz Sour Cream

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MUSIC:

Adventures by A Himitsu
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How To Make The Ultimate Crudite Platter | Delish

Dig into this amazing crudite platter!

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How to make the Ultimate Crudite Platter!

This video is filled with all of my secrets to building the most epic crudite display that will make you a super-star at your next party!

5-Minute DILL DIP Recipe (For Veggie Platters and Chips!)

So you want a dip that’s homemade, tastes amazing, and takes less than 5 minutes to make? Challenge accepted. Forget the ranch packets. This thick, creamy, full-flavored dill dip is where it’s at!

If you’ve got a crowd to feed and not a lot of time, it’s homemade dill dip for the win. Today, I’m going to show you how to whip up this crazy easy dip, then I’ll show you how to plate on a platter with all kinds of goodies.

This is a platter that seriously impresses, without breaking the bank or taking up too much of your time so be sure to stick around to the end.

???? ⬇️ ???? ⬇️ ???? ⬇️ ???? ⬇️
You can print out the dill dip recipe here:

Ingredients
1 1/2 cup sour cream
1/4 cup mayonnaise
2 tablespoons minced shallot (1/2 - 1 teaspoon onion powder can be substituted)
1 tablespoon minced parsley (optional)
1 1/2 teaspoon dried dill weed
1 teaspoon garlic powder
1 teaspoon Kosher salt
Generous pinch of cayenne or black pepper

Instructions
Combine all of the ingredients in a bowl and whisk to combine. Serve right away or refrigerate for 3-4 days.

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The Anthony Kitchen is all about incredible food made with real ingredients, that delivers the most flavor in the most efficient way possible! Quality, flavor, ease, and YOUR SUCCESS in the kitchen matter to me. If you have a question, please ask away. I'm here to help and I check the comments regularly!

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CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes

CHICKPEA and VEGETABLE CASSEROLE Recipe | Healthy Vegan and Vegetarian Meal Ideas | Chickpea Recipes

???? Let me know if you enjoyed my vegan roasted vegetable and chickpea recipe.

▶️ RECIPE INGREDIENTS:

✅ ???? BAKING DISH: 9 X13 inches

2 Cups / 1 Can (540ml Can) Cooked Chickpeas
400ml / 1+3/4 Cup Passata / Tomato Puree
1+1/2 Tablespoon Maple Syrup (to balance the acidity of the tomatoes)
1 Teaspoon Ground Cumin
1/4 Teaspoon Cayenne Pepper (Optional)
1 Teaspoon Salt or to taste (I added pink Himalayan salt)

???? Vegetables & other ingredients:
700g / 4 to 5 Medium YELLOW POTATOES (Yukon Gold) - Peeled and cut into1/8th inch thick slices (with skin 825g approx.)
✅ YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

600g / 2 to 3 Zucchini (WITH THE TIPS 640g approx.) - Tips chopped off & cut into 1/4th inch thick slices
200g / 2 Medium Tomatoes (cut into 1/4th inch thick slices)
200g / 1 Medium Onion OR 2 small onions (with skin 655g approx.) - cut into 1/4th inch thick slices
1+1/2 Tablespoon Garlic - Finely chopped
1 Teaspoon Dry Oregano
1 Teaspoon Dry Thyme
1/2 Teaspoon Ground Black Pepper
3 to 4 Tablespoon Olive Oil
Salt to taste (I added 1 teaspoon of pink Himalayan salt)

???? Garnish:
2 Tablespoon / 6g Parsley - finely chopped
1/2 cup / 12g Fresh Basil
Olive oil (I have added organic cold pressed olive oil)
Ground black pepper to taste

▶️ METHOD:

Start by prepping the vegetables. Thoroughly wash the vegetables. Peel and slice the potatoes into thin slices, 1/8th inch thick. Remove the tips of the zucchini and slice it into 1/4th inch thick slices. Same with the tomatoes and onion, cut it into thin slices. TRANSFER ONLY THE SLICES POTATO AND ZUCCHINI INTO A MIXING BOWL and set aside.
DO NOT MIX THE TOMATOES AND ONIONS SLICES WITH the zucchini and potatoes. Keep it separately.

✅ ???? THIS RECIPE USES YELLOW POTATOES. THEY ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

Drain 1 can of cooked chickpea OR 2 cups of home cooked chickpeas and add to a 9 x 13 inches baking dish. Add the passata/tomato puree, maple syrup, ground cumin, salt, cayenne pepper. Mix thoroughly until spices are well combined.

Back to the mixing bowl with the zucchini and potato slices - add finely chopped garlic, dry oregano, thyme, ground black pepper, salt, olive oil and mix well until nicely coated with the herbs and oil.

PRE-HEAT THE OVEN TO 400 F.

Arrange the potato, zucchini, tomato and onion slices as shown in the video and lay it on top of the chickpea tomato layer. There may be a lot of liquid from the zucchini collected at the bottom of the bowl. DO NOT THROW IT. POUR IT EVENLY OVER THE LAYERED VEGETABLES. Fit in any extra slices of tomato/onion between the layers. Cover the baking tray with aluminum foil or if your baking dish has a lid then even better. Bake for 40 minutes covered at 400 F in a pre-heated oven. After 40 minutes, remove the baking dish from the oven and remove the aluminum foil covering. Bake it uncover for another 15 to 20 minutes or until the potatoes are cooked. IT TOOK ME 20 MINUTES IN MY OVEN.

???? To check if the potatoes are cooked, stick a knife or a fork through one of the potato slices. If not cooked bake for longer.

At the end of the baking process, SWITCH THE SETTING OF YOUR OVEN TO BROIL. Broil anywhere between 2 to 4 minutes or until the vegetables are golden brown on top.

Remove from oven and let it sit on a wire rack. Brush the top of the vegetables with olive oil. Garnish with chopped parsley, fresh basil & black pepper. Serve hot with a side of crusty bread or rice or a green salad.

▶️ IMPORTANT TIPS:

???? ✅ THIS RECIPE USES YELLOW POTATOES. YELLOW POTATOES ARE LOW TO MEDIUM STARCH AND WELL SUITED FOR ROASTING

???? Thinly slice the potatoes about 1/8th inch (thinner than the other vegetables) to match the cooking time with the other vegetables

???? The zucchini & potatoes release a lot of water after adding the salt/herbs/garlic. DO NOT THROW THE WATER AWAY. POUR IT EVENLY OVER THE LAYERED VEGETABLES

???? Every oven is different so adjust the baking time accordingly

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Welcome to Food Impromptu! Food Artist, Plant-Based & Vegan Recipes Creator

Here you will find easy & nourishing vegan recipes for your everyday cooking. My goal is to make the transition to a Plant Based diet achievable and effortless using everyday ingredients. I draw my inspiration from classic, traditional, & modern cuisines from around the world. I take pride in creating recipes and videos for your best viewing experience.

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Healthy Vegetable Stir Fry | Weight Loss Recipe | Quick & Easy Dinner Recipe

Healthy Vegetable Stir Fry | Weight Loss Recipe | Quick & Easy Dinner Recipe

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Vinod Legacy Pre-Seasoned Cast Iron Kadai, 26 cm,Induction Friendly,Black, 1 Piece

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Wooden chopping board

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