This is one of my favorite ways to eat veggies. No matter how much I pile on the platter, we keep picking at it throughout dinner until everything is gone. It tastes fabulous and when you use a variety of colors, it’s also easy on the eyes.
Helen
- A variety of different colored vegetables which can include, but are not limited to: peppers, mushrooms, zucchini, cauliflower, carrots, tomatoes, green beans, tomatoes, eggplant, etc…
- Feta, fresh mozzarella or goat cheese
- Artichoke hearts, pickled beets or pickles
- Capers
- Olive oil
- Lemon juice
- Salt and pepper
Preheat oven to 425°F.
Toss raw vegetables liberally with olive oil one kind at a time. Place on foil-lined baking sheets, keeping the different veggies separated from each other since some cook faster than others. Sprinkle with salt and pepper.
Roast until vegetables are cooked through. Let cool to room temperature.
Place piles of vegetables on a platter. Add piles of the pickled vegetables and cheeses.
Sprinkle with capers. Drizzle with olive oil, lemon juice, salt and pepper.
Serve warm or at room temperature.
Spencer Family Cookbook 