Description
A vibrant and healthy vegetable platter featuring a colorful assortment of fresh and lightly roasted vegetables, served with a savory-sweet coconut aminos dip. This appetizer is perfect for gatherings, offering gluten-free and vegan-friendly options with a deliciously unique alternative to soy sauce.
Ingredients
Scale
Vegetables
- 1 cup baby carrots
- 1 cup cucumber slices
- 1 cup cherry tomatoes
- 1 cup bell pepper strips (mixed colors)
- 1 cup broccoli florets
- 1 cup cauliflower florets
Seasoning & Dip
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- Pinch of salt and pepper
- 1/4 cup coconut aminos (for dipping)
Instructions
- Prepare Vegetables: Wash and cut all vegetables, slicing the cucumbers, halving the cherry tomatoes if preferred, and chopping bell peppers into strips. Separate broccoli and cauliflower into small florets for even cooking or serving.
- Season Broccoli and Cauliflower: In a large bowl, toss the broccoli and cauliflower florets with olive oil, garlic powder, salt, and pepper ensuring an even coating.
- Optional Roasting: Preheat the oven to 400°F (200°C). Spread the seasoned broccoli and cauliflower on a baking sheet and roast for 10–12 minutes to slightly soften and bring out natural flavors. Alternatively, keep them raw for a crisp bite.
- Arrange the Platter: Neatly place the baby carrots, cucumber slices, cherry tomatoes, bell pepper strips, and the roasted or raw broccoli and cauliflower florets into sections or color blocks on a large serving platter for an attractive presentation.
- Serve with Dip: Pour the coconut aminos into a small bowl and place it centrally or on the side of the platter to serve as a savory-sweet dipping sauce. Serve immediately as a fresh and healthy appetizer or snack.
Notes
- Coconut aminos offer a natural gluten-free and soy-free alternative to soy sauce, with a rich savory-sweet flavor.
- For greater vegetable variety, include snap peas, celery sticks, or radishes on the platter.
- Roasting is optional; raw vegetables provide a crunchy texture while roasting softens them and enhances flavors.
- Store leftover coconut aminos refrigerated and use within a few weeks.
