Colorful Vegetable Plate with 3 Dips

A colorful and delicious vegetable plate is a nice change from a salad and everyone can pick and choose exactly what they want or maybe even try a new vegetable they haven’t experienced yet.

The various shapes, sizes and textures of the vegetables make an incredible impact on the taste buds. Not only is the colorful veggie plate nutritious it is also a beautiful display of natures bounty and makes a marvelous party piece. And when dipped into one of the 3 delicious side sauces it only makes you want more of this good stuff.

Start with a large plate that is round or oval, it is best to have a plate that has sections. If possible use certified organic products. Wash, dry and trim vegetables and arrange according to shapes and colors. Offer toothpicks on the side for easy pick up.

Try all or a combination of these vegetables from A to Z:

• Asparagus Tips lightly steamed
• Beetroot cooked and cut into large cubes
• Broccoli florets
• Carrot sticks or baby carrots
• Cauliflower florets
• Celery sticks with and without leaves
• Cherry tomatoes
• Chicory (Endive)
• Cucumbers alternate peeling and cut into ¼ inch circles
• Fennel sliced
• Green beans trim tops only
• Green onions trim ends
• Mushrooms white or brown sliced in half if too large
• Red radishes whole trim top and bottom
• Romaine hearts small
• Snap peas
• Yellow, red, green peppers cut into thin strips
• Zucchini cut ¼ inch on an angle

You can also add:

• Hard boiled eggs, peeled and quartered
• Selection of olives
• Baby corn canned
• Roasted garlic

The beauty of these 3 different dips is that they’re all made from the same base, so it’s easy and versatile.

Lemon and Garlic Dip

Add together in a glass screw top jar.

Makes approximately 1 cup (250 ml) of dressing.

• 1 part (1/2 cup-125 ml) “extra virgin” olive oil
• 1 part (1/2 cup-125 ml) juice from freshly squeezed lemon
• 1 Tablespoon (15 ml) Dijon mustard
• 6 cloves of freshly grated garlic or 1 large clove elephant garlic

Shake vigorously. Taste. If you like it more tart, add more lemon juice, if you like it oilier add more oil.

Balsamic Vinegar Dip

• Same as Lemon and Garlic but use ¼ cup of Balsamic Vinegar instead of lemon and 2 Tablespoons of Dijon Mustard Honey Mustard Dip
• Same as Lemon and Garlic, only add 4 Tablespoons of unpasteurized honey and 2 Tablespoons of Dijon Mustard.

Photo by Amanda Kirsh from Burst

Bon Appetite!...TKH