Wash all vegetables. Peel carrots, halve radishes, cut cucumber into sticks, halve cherry tomatoes if desired. Trim asparagus, slice zucchini lengthwise into 1/4" planks and set aside; reserve additional zucchini rounds for frying. Halve baby potatoes.

Preheat oven to 425°F (220°C). If using a grill or grill pan, preheat to medium-high heat.

Roasted Vegetables

In a bowl, toss halved baby potatoes and broccoli florets with 3 tbs olive oil, minced garlic, fresh thyme/rosemary, 1 tsp salt and 1 tsp black pepper. Spread in a single layer on a rimmed baking sheet lined with parchment.

Roast in the preheated oven for 20–25 minutes, turning once halfway, until potatoes are tender and edges are golden. Keep warm.

Grilled Vegetables

Brush zucchini planks, eggplant rounds and asparagus with 2 tbs olive oil, 1 tsp lemon juice, 1 tsp salt and 1 tsp black pepper.

Grill on medium-high heat 3–4 minutes per side for zucchini and eggplant, and 2–3 minutes per side for asparagus, until char marks appear and vegetables are tender-crisp. Transfer to a platter and drizzle with 1 tsp extra virgin olive oil and sprinkle chopped parsley.

Crispy Vegetables (fritter-style)

In a bowl whisk together 3 tbs flour, 2 tbs cornstarch, 1 tsp salt and 1 tsp black pepper. Gradually whisk in 1 cup cold sparkling water until smooth to make a light batter. Refrigerate for 10 minutes.

Heat neutral oil in a deep skillet or pot to 350°F (175°C) (or medium-high until a drop of batter sizzles). Pat additional zucchini rounds dry. Dip rounds into batter, allow excess to drip off, and slide into hot oil in batches. Fry 2–3 minutes until golden and crisp. Transfer to a paper-towel-lined tray and sprinkle lightly with flaky sea salt.

Creamy French Onion Dip

Melt 2 tbs butter in a medium skillet over medium-low heat. Add thinly sliced onion and 1 tsp sugar and cook slowly, stirring occasionally, for 20–25 minutes until deeply caramelized. Stir in 1 tsp balsamic vinegar at the end, cook 1 minute, then remove from heat and cool slightly.

In a bowl combine 1 cup sour cream, 1 tbs mayonnaise, 1 tsp Worcestershire sauce, 1 tsp salt and 1 tsp black pepper. Chop or purée cooled caramelized onions and fold into the sour cream mixture. Chill for 15–30 minutes to let flavors meld.

Red Pepper Dip

If peppers are not roasted yet: place whole red bell peppers on a baking sheet under the broiler or over a gas flame and roast, turning, until skins are blackened. Place in a bowl, cover with plastic wrap 10 minutes, then peel, seed and drain excess liquid.

In a blender or food processor combine 2 roasted red peppers, 1 clove garlic, 1 cup Greek yogurt, 1 tsp lemon juice, 1 tsp olive oil, 1 tsp smoked paprika and 1/2 tsp salt. Blend until smooth and adjust seasoning. Chill until service.

Chickpea Hummus

In a food processor combine 1.5 cups cooked chickpeas, 3 tbs tahini, 2 tbs lemon juice, 1 clove garlic, 2 tbs olive oil, 1/2 tsp ground cumin and 3/4 tsp salt. Process until smooth, adding up to 2 tbs cold water to reach desired creaminess.

Taste and adjust lemon, salt or olive oil. Transfer to a serving bowl and drizzle with a little olive oil, sprinkle toasted sesame seeds and a pinch of flaky sea salt.

Assembly & Serve

Arrange roasted, grilled, raw and crispy vegetables attractively on a large serving platter or board, grouping by type and varying colors/textures.

Place the Creamy French Onion Dip, Red Pepper Dip and Chickpea Hummus in individual small bowls and position them on the platter. Garnish dips as directed (parsley, olive oil, sesame seeds).

Finish vegetables with a light drizzle of extra virgin olive oil over the grilled pieces, a sprinkle of chopped parsley and flaky sea salt. Serve immediately so crispy vegetables stay crisp.