Veggies & More Recipe

Make Confit Garlic Hummus

In a food processor combine drained chickpeas, confit garlic cloves, tahini, lemon juice, 2 tbs olive oil, cumin and 1 tsp salt. Process until mostly smooth. With the motor running, drizzle in 2 tbs reserved chickpea liquid or water to loosen to a creamy consistency. Taste and adjust salt or lemon as needed. Transfer to a shallow serving bowl, create a small well in the center, drizzle 1 tbs olive oil and sprinkle smoked paprika over the top.

Make Tzatziki

Grate the cucumber, squeeze out excess moisture in a clean towel or paper towel. In a bowl combine Greek yogurt, grated cucumber, minced garlic clove, chopped dill, lemon zest, white wine vinegar, 1 tsp olive oil and 1/2 tsp salt. Stir until combined, taste and adjust salt or lemon. Chill for at least 10 minutes to let flavors meld (can be made ahead and chilled up to 24 hours).

Preheat a grill or grill pan to medium-high heat. Toss broccolini, whole sweet peppers, baby carrots and halved cucumbers in a large bowl with 3 tbs olive oil, 1 tsp sea salt, 1/2 tsp black pepper and red pepper flakes if using. Let sit 5 minutes to absorb oil and seasoning.

Grill vegetables in batches so they char rather than steam: place broccolini and carrots on the hot grill and cook 3–4 minutes per side until charred and tender-crisp. Turn peppers, blistering and charring all sides, 6–8 minutes total depending on size. Briefly char cucumber halves 1–2 minutes cut-side down just to show light grill marks (optional — cucumbers are served fresh-crisp if preferred). Remove to a tray and let rest 2 minutes. Taste and adjust seasoning; if desired toss with a light drizzle of olive oil and a pinch more salt.

Arrange the cheese assortment on the board, slicing or leaving wedges as desired. Place mixed olives in a small bowl or nestle into the board. Halve the cornichons and scatter among cheeses and olives. Spoon the house mustard into a small ramekin for dipping. Garnish with chopped parsley.

Brush pita wedges lightly with butter or olive oil. Heat a clean grill pan or skillet over medium heat and grill pita 1–2 minutes per side until toasted and slightly charred at the edges. Keep warm wrapped in a towel.

To assemble the board: in one area place a shallow bowl of confit garlic hummus and a bowl of tzatziki. Fan grilled broccolini, charred sweet peppers, carrots and cucumber halves around the spreads. Arrange pita wedges, cheeses, olives and pickles attractively. Add the mustard ramekin. Finish by drizzling a little extra-virgin olive oil over the hummus, sprinkling parsley over the board and offering extra lemon wedges at the side if desired.