Farmer's Veggie Platter Recipe

Smoke/Roast the eggplants

Preheat oven to 450°F (230°C) or prepare a grill. Prick eggplants a few times with a fork. Place whole eggplants on a baking sheet and roast for 35–45 minutes, turning occasionally, until the skins are charred and flesh is very soft. If using a grill, roast directly over medium-high coals until charred and collapsed, about 20–30 minutes, turning as needed.

Let the eggplants cool slightly, then slice open and scoop the flesh into a fine-mesh sieve or colander. Allow to drain 10 minutes to remove excess liquid, pressing gently with a spoon to speed drainage.

Transfer drained eggplant flesh to a bowl. Add tahini, 3 tbs olive oil, lemon juice, minced garlic, smoked paprika, cumin, salt, and pepper. Mash with a fork for a chunkier texture or pulse briefly in a food processor for a smoother dip. Taste and adjust salt, lemon, or tahini as desired.

Transfer to a serving bowl, drizzle with 1 tbs olive oil, sprinkle chopped parsley and a pinch of smoked paprika for garnish.

Roast the beets

Preheat oven to 400°F (200°C). Wrap each beet loosely in foil and place on a baking sheet. Roast 45–60 minutes until very tender when pierced with a knife. Alternatively, roast unwrapped in a covered baking dish with a splash of water. Let cool enough to handle, then peel (skin should slip off) and roughly chop.

In a food processor combine the roasted beets, Greek yogurt, cream cheese (or labneh), lemon juice, dill, minced garlic, apple cider vinegar, honey, salt, and pepper. Process until smooth and brightly colored, scraping down the sides once or twice. Taste and adjust acidity or salt.

Chill the beet dip at least 20 minutes to let flavors meld before serving. Transfer to a serving bowl and optionally drizzle a little olive oil and sprinkle more dill.

Preheat broiler to high or prepare a grill. Place the whole bell peppers on a sheet pan under the broiler or on the grill and roast until skins are blackened and blistered on all sides, 10–15 minutes turning with tongs.

Place hot peppers in a bowl and cover with plastic wrap or leave in a paper bag to steam for 10 minutes. When cool enough, peel off the charred skins, remove seeds and membranes, and slice into strips.

In a bowl, whisk together 3 tbs olive oil, red wine vinegar, sliced garlic, oregano, salt, and pepper. Add pepper strips and toss to coat. Let marinate at least 20 minutes at room temperature or refrigerate up to 24 hours. Bring to room temperature before serving.

In a small saucepan combine water, white wine vinegar, kosher salt, and sugar. Bring to a gentle simmer to dissolve the salt and sugar, then remove from heat and let cool 5 minutes.

Place the cauliflower, carrots, fennel (or celery), sliced hot peppers, smashed garlic, mustard seeds, coriander seeds, and peppercorns into a clean jar or airtight container.

Pour the warm pickling liquid over the vegetables so they are fully submerged. Allow to cool to room temperature, then cover and refrigerate at least 2 hours, preferably overnight. Giardiniera will keep in the refrigerator for up to 2 weeks.

Wash and trim all vegetables. Cut cucumbers in half lengthwise (or into rounds), cut carrots into sticks, halve or quarter radishes, and trim celery to 3" pieces. Keep vegetables crisp by storing on ice or in the refrigerator until ready to serve.

Arrange vegetables attractively on the platter around the dips.

Preheat oven to 350°F (175°C) or heat a skillet over medium. Lightly brush pita with 1 tbs olive oil if desired and warm in the oven for 6–8 minutes, or toast in the skillet 1–2 minutes per side until warm and pliable. Cut into wedges before serving.

Select a large platter or board. Spoon the smoked eggplant dip into one shallow bowl and the beet dip into another, placing them on the platter. Fan or pile marinated peppers and giardiniera in separate areas.

Arrange the crudité and warm pita wedges around the dips and pickles. Sprinkle toasted pine nuts or chopped walnuts over the eggplant or beet dip if using, and scatter fresh herbs across the platter. Serve lemon wedges on the side for squeezing over peppers or vegetables.

Provide small spoons for dips and tongs for pickled vegetables. Serve immediately; allow guests to assemble bites with pita, dips, marinated peppers and giardiniera.