Veggie Plate Recipe

Preheat oven to 425°F (220°C). Trim and halve Brussels sprouts. Toss with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp black pepper. Spread on a baking sheet cut side down and roast 20–25 minutes until caramelized and tender. Finish with a drizzle of balsamic glaze and 1 tsp chopped parsley.

Slice zucchini into 6 lengthwise slices. Whisk 1 tbs olive oil, 1/2 tbs lemon juice, 1/2 tsp minced garlic, pinch of salt and pepper. Brush both sides and let sit 10 minutes. Grill or pan-sear over medium-high heat 2–3 minutes per side until charred. Keep warm.

Peel and halve 6 small carrots lengthwise. In a skillet, heat 1 tbs olive oil over medium. Add carrots and cook 6–8 minutes until starting to soften. Add 1 tbs honey, 1/4 tsp salt and a pinch of smoked paprika; toss to coat and cook 2–3 more minutes until glaze is sticky. Finish with a squeeze of lemon juice.

Preheat oven to 400°F (200°C). Toss 10 whole cremini mushrooms with 1 tbs olive oil, 1 tsp minced garlic, 1/4 tsp salt and 1/4 tsp pepper. Roast on a baking sheet 12–15 minutes until browned. Sprinkle with chopped parsley before serving.

Warm 1 cup cooked chickpeas in a skillet with 1/2 tbs olive oil, 1/2 tbs lemon juice, 1/4 tsp salt and 1/4 tsp smoked paprika for 3–4 minutes until warmed through. Mash a few chickpeas slightly to help thicken sauce. Finish with a teaspoon of chopped parsley.

Quick-pickle red onions by thinly slicing and covering with 1/2 cup hot water mixed with 1/4 cup vinegar and 1 tsp sugar; let sit at least 10 minutes (can be made ahead). Drain before plating.

Heat 1 tbs olive oil in a skillet over medium-high. Add 2 cups baby spinach and 1/2 tsp minced garlic. Sauté 1–2 minutes until wilted. Season with a pinch of salt and a squeeze of lemon juice.

Cut cauliflower into 8 bite-size florets. Toss with 1 tbs olive oil, 1/4 tsp salt and 1/4 tsp smoked paprika. Roast at 425°F (220°C) on a baking sheet 20–25 minutes until edges are crispy. Serve with a drizzle of balsamic glaze if desired.

Wrap whole beets in foil and roast at 400°F (200°C) 45–60 minutes until tender. Cool, peel, and slice into 6 slices. Drizzle with 1/2 tbs olive oil and a small pinch of salt before plating.

Dice tomatoes and cucumber to make about 1 cup. Toss with 1/2 tbs olive oil, 1/2 tbs lemon juice, pinch of salt, 1/2 tsp chopped parsley and a grind of black pepper. Serve chilled or room temperature.

Assemble Veggie Plate

Choose any four prepared vegetable components and arrange attractively on a dinner plate. Add small dollops of hummus and place warm pita on the side if desired. Sprinkle chosen items with remaining chopped parsley and a light drizzle of balsamic glaze over roasted items. If using feta, crumble lightly over tomato-cucumber salad or chickpeas.