Gourmet Vegetable Presentation Recipe
Harvest of Grilled Vegetables Marinated in Balsamic Vinaigrette, Garden Fresh Vegetables Crudité Country Style Baskets with Dipping Sauces
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Ingredients
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Grilled Vegetables
Crudité Vegetable Basket
Dipping Sauces
Method
Grilling the Vegetables
- 1
Prepare the Marinade
In a mixing bowl, combine olive oil, balsamic vinegar, minced garlic, dried oregano, salt, and black pepper. Whisk until well combined.
- 2
Marinate the Vegetables
Chop zucchini, bell peppers, eggplant, and mushrooms into bite-sized pieces. Place the vegetables in a large bowl and pour the marinade over them. Toss to coat evenly. Allow to marinate for at least 30 minutes.
- 3
Preparing the Crudité Basket
- 4
Cut the Vegetables
Wash and cut the carrots into sticks, slice the cucumber, and halve the radishes. Prepare the celery sticks and cherry tomatoes whole.
- 5
Arrange the Basket
In a large serving bowl or basket, arrange the prepared crudité vegetables artistically. Include carrots, celery, cucumbers, cherry tomatoes, and radishes for a colorful presentation.
Making the Dipping Sauces
- 6
Prepare Dipping Sauces
In small bowls, serve hummus and ranch dressing. You can also add a sprinkle of paprika or chopped herbs on the hummus for garnish.
