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Roasted Vegetable Platter with Creamy Avocado Dip


When my brother got engaged, his future mother-in-law served this dish at their vort. I probably ate more from this platter than from any of the cakes or chocolate platters displayed. A vegetable platter is so regal looking and much easier than it looks! These are the vegetables I like to use, but you can really use whatever you like, or whatever is in season.


Prepare the Roasted Vegetables

1. Preheat oven to 400 degrees Fahrenheit. Line two to three baking sheets with parchment paper.
2. In separate bowls, toss each vegetable with vinegar, oil, and salt.
3. Place on prepared baking sheets.
4. Bake for 40 minutes, until tender.

Prepare the Avocado Dip

1. In the bowl of a food processor fitted with the “S” blade, pulse all dip ingredients until smooth and creamy.
2. If not serving immediately, place vegetables into a nine- x 13-inch pan or container and refrigerate. Allow to come to room temperature before serving.

– This makes a lot! You can easily halve this recipe, but I like to make a big batch and nosh on them over Yom Tov or cut some of the leftovers into a salad. They are also really delicious in an omelet.

– I usually use about 1 teaspoon each of oil and balsamic vinegar for each type of vegetable, and about 1/2 teaspoon of salt, but add enough to lightly coat each vegetable.


Recipe reproduced from My Pesach Kitchen by Faigy Murray with permission of the copyright holders, ArtScroll / Mesorah Publications, Ltd.