Vegetable Plate With Dip Recipe

Wash and trim

Wash all vegetables thoroughly. Trim broccoli and cauliflower into bite-sized florets. Peel and scrub carrots if necessary (you may halve thicker carrots lengthwise). Trim ends from sugar snap peas. Slice cucumber into sticks and bell peppers into strips. Keep cherry tomatoes whole.

Par-cook firm vegetables (optional)

If you prefer slightly tender broccoli and cauliflower, bring a pot of salted water to a boil and blanch florets for 1 minute, then immediately transfer to an ice bath to stop cooking. Drain well and pat dry before roasting.

Preheat the oven to 425°F (220°C). Line a rimmed baking sheet with parchment paper or a silicone mat.

In a large bowl, toss the carrots, broccoli, and cauliflower with 2 tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon black pepper, and 1/2 teaspoon garlic powder (if using). Spread them in a single layer on the prepared baking sheet so pieces aren’t crowded.

Roast for 18–22 minutes, turning once halfway, until edges are lightly browned and vegetables are tender when pierced with a fork. Remove from oven and let cool slightly.

Note: Keep cucumber sticks, cherry tomatoes, peas, and pepper strips raw and chilled for contrast; arrange them on the platter after the roasted vegetables have cooled to warm or room temperature.

In a medium bowl combine 1 cup Greek yogurt and 2 tablespoons mayonnaise (if using).

Add 2 tablespoons chopped fresh dill, 1 tablespoon chopped fresh parsley, and 1 tablespoon sliced chives. Stir in 1 tablespoon lemon juice, 1 teaspoon olive oil, 1/2 teaspoon finely minced garlic, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.

Taste and adjust seasoning — add a little more lemon juice for brightness or more salt/pepper as needed. If the dip is too thick, thin with 1–2 teaspoons of water or milk to reach desired consistency.

Transfer dip to a small serving bowl. Sprinkle a pinch of smoked paprika on top and scatter the toasted nuts around or over the dip if using.

Choose a large serving platter or wooden board. Arrange roasted carrots, broccoli, and cauliflower in groups on one side or in sections to show color contrast.

Place fresh cucumber sticks, bell pepper strips, sugar snap peas, and cherry tomatoes in separate clusters around the roasted vegetables, creating an appealing pattern. Tuck microgreens or baby arugula into gaps for color and freshness.

Set the herb yogurt dip bowl in the center or at one end of the platter. Garnish dip with toasted nuts and a light dusting of smoked paprika, and place lemon wedges on the platter for squeezing.

Serve immediately while roasted vegetables are still slightly warm or at room temperature. Provide small tongs or forks for guests to pick vegetables and dip.