Vegetable Plate Recipe

Blanch and dress

Bring a large pot of water to a rolling boil and add 1 tablespoon kosher salt. Add haricot verts and cook 2 to 3 minutes until bright green and just tender. Meanwhile prepare an ice bath (4 cups ice water). Drain the beans and immediately plunge into the ice bath to stop cooking. Once cool, drain and pat dry. Toss with 1 tablespoon extra-virgin olive oil, 1 teaspoon lemon juice and 1/4 teaspoon freshly ground black pepper. Hold at room temperature.

Roast carrots

Preheat oven to 425°F (220°C). Toss peeled carrots with 1 tablespoon olive oil, 1 teaspoon honey (or maple), 1 teaspoon thyme, 1/2 teaspoon salt and 1/4 teaspoon black pepper on a rimmed baking sheet in a single layer. Roast for 18–22 minutes, turning once, until tender with caramelized edges. Remove from oven and keep warm.

Roast eggplant

Preheat oven to 425°F (220°C) (can roast with carrots if using same temp). Toss cubed eggplant with 2 tablespoons olive oil, 1 minced garlic clove, 1/2 teaspoon smoked paprika, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Spread on a baking sheet without overcrowding. Roast 20–25 minutes, stirring halfway, until golden and tender. Remove and set aside.

Roast or pan-sear asparagus

Toss asparagus with 1 tablespoon olive oil, 1 teaspoon lemon zest, 1/2 teaspoon salt and 1/4 teaspoon black pepper. For oven method: roast at 425°F (220°C) for 8–10 minutes until tender-crisp. For stovetop: heat a large skillet over medium-high heat, add asparagus and cook 6–8 minutes, turning, until lightly charred and tender. Keep warm.

Grill or pan-sear slices

Brush squash and zucchini slices with 2 tablespoons olive oil and sprinkle with 1/2 teaspoon garlic powder, 1/2 teaspoon salt and 1/4 teaspoon black pepper. Heat a grill pan or outdoor grill to medium-high. Grill slices 2–3 minutes per side until marked and tender. Alternatively, cook in a hot skillet in batches. Transfer to a platter and keep warm.

Roast until crispy

Preheat oven to 425°F (220°C) (can coincide with other roasting). Toss halved Brussels sprouts with 2 tablespoons olive oil, 3/4 teaspoon salt and 1/4 teaspoon black pepper. Arrange cut-side down on a baking sheet and roast 20–25 minutes until deep golden and crispy on edges, shaking pan once. Finish with 1 teaspoon sherry vinegar or lemon juice if using.

Make aioli

Whisk together 3/4 cup mayonnaise, 1 grated garlic clove, 1 teaspoon lemon juice, 1 teaspoon smoked paprika, 1/4 teaspoon hot sauce (optional), 1/4 teaspoon salt and 1/8 teaspoon black pepper until smooth. Taste and adjust seasoning. Refrigerate until serving; allow to come close to room temperature before plating for best flavor.

Reduce balsamic

In a small saucepan, combine 1/2 cup balsamic vinegar and 1 teaspoon brown sugar (or honey). Bring to a gentle simmer over medium heat, then reduce heat and simmer until reduced by about half and syrupy, about 8–12 minutes. Watch closely so it doesn't burn. Let cool slightly; it will thicken more as it cools.

Plate the vegetable plate

Arrange haricot verts, roasted carrots, roasted eggplant, asparagus, grilled squash & zucchini, and crispy Brussels sprouts on a large serving platter or individual plates in separate piles or visually appealing sections. Spoon a few dollops of smoked paprika aioli alongside or in small ramekins. Drizzle balsamic glaze lightly over the eggplant and carrots (and sparingly over other vegetables as desired). Finish with a light drizzle of 1 tablespoon extra-virgin olive oil over the whole platter, sprinkle with flaky sea salt and scatter 2 tablespoons microgreens or chopped parsley. Serve immediately.