Recipe by Shaindel Steinberg

Roasted Veggie Board

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Parve Parve
Easy Easy
6 Servings

No Allergens specified

It’s three p.m. For some readers, the kids will be arriving home before they know it. For others, the workday is beginning to wind down. Lunch was a couple of hours ago and you need something to keep you going until dinner rolls around. You’re going to grab the first thing available, so like I’ve mentioned before, it’s imperative to have healthy options around.  

We’ve all heard the saying “You eat with your eyes first”; presenting your food in a beautiful way makes it all the more appealing. It may even catch your kids’ attention and they may ask you to share some (shhh…we won’t tell them it’s healthy and good for them)! Boards make everything look restaurant-worthy, so how about preparing a raw or roasted vegetable board to snack on when hunger hits? All you need are some veggies and a wooden cutting board—it’s that easy!  

Happy snacking!


Special Equipment

  • wooden cutting board

Roasted Veggie Board

  • 2 large carrots, cut into sticks

  • 3 bell peppers (different colors), cut into quarters

  • 2 small red onions, quartered

  • 2 small or 1 large zucchini, cut into long, thin strips

  • 4 Portabella mushrooms, cut into 1/2-inch slices

  • 1/2 bag Beleaves Frozen Broccoli, completely defrosted and drained on paper towels



Line two to three cookie sheets with Gefen Parchment Paper. Preheat oven to 450 degrees Fahrenheit.


Place veggies on cookie sheets in single layers. Drizzle with olive oil and sprinkle with salt and pepper. Roast for 25 minutes, until the veggies are beginning to brown.


Flip or stir veggies and roast for another 15 minutes.


Let veggies sit until they are cool enough to touch. Set up veggies on the board in rows or randomly.


You can also do this with fresh veggies and bowls of dip or chummus.


Photography and Styling by Faigy Murray www.thevoiceoflakewood.com
(732) 901-5746

Roasted Veggie Board

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