Roasted Vegetable Board Recipe
hummus, spinach pesto, grilled bread
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Roasted Vegetable Board Ingredients
Method
Preparation Instructions
- 1
Roasting the Vegetables
Preheat the oven to 425°F (220°C). Cut the zucchini, bell pepper, and carrots into bite-sized pieces. Toss the vegetables with olive oil, salt, and black pepper in a large bowl. Spread them out in a single layer on a baking sheet.
- 2
Roasting Time
Roast the vegetables in the preheated oven for about 20-25 minutes or until they are tender and slightly caramelized. Toss halfway through for even cooking.
- 3
Grilling the Bread
While the vegetables are roasting, grill the bread slices on a grill pan or outdoor grill until toasted and grill marks appear, about 2-3 minutes per side.
- 4
Assembling the Board
Once the vegetables are done, remove them from the oven and let them cool slightly. Arrange the roasted vegetables on a large serving board or platter. Add bowls of hummus and spinach pesto, and place the grilled bread slices around the vegetables.
- 5
Serve
Serve immediately as an appetizer or main dish, allowing guests to dip and enjoy.
