Spring Vegetable Platter Recipes

ROASTED VEGGIE PLATTER

Steps:

• Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

SPRING VEGETABLE PLATTER

Steps:

• Grill the beets over Direct Medium heat until tender when pierced with a knife, 1 to 1 1/2 hours, turning three or four times during grilling time. Allow to cool thoroughly, then cut off the roots, peel off the skins, and quarter. Place in a small bowl and set aside.While the beets are grilling, prepare the other vegetables: In a medium bowl combine the olive oil and garlic. Season with salt and pepper. Add the potatoes, green beans, and asparagus and mix to coat evenly.Grill the vegetables over Direct Medium heat until tender, turning once halfway through grilling time. The potatoes will take 20 to 25 minutes, the green beans 8 to 10 minutes, the asparagus 6 to 8 minutes. Transfer the vegetables from the grill to a large bowl.TO MAKE THE DRESSING: In a medium bowl whisk together the dressing ingredients. Add 1 tablespoon of the dressing to the bowl with the beets and toss to coat. Add as much of the remaining dressing as you would like to the bowl with the mixed vegetables and toss to coat.Arrange the beets, mixed vegetables, and egg quarters on plates or a large platter. Top with the goat cheese and olives. Drizzle with any remaining dressing and season with salt and pepper. Serve at room temperature.From Weber's Big Book of Grilling. Copyright © 2001 Weber-Stephen Products Co. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.