This platter is actually from Christmas this past year.
It was served as part of an antipasto spread so we kept it simple with 5 different vegetables, and stuck with a mix of veggies that worked with well with an Italian spread that included artichokes, Italian tuna, prosciutto, salami, provolone and a Caprese Salad.
The colorful plate of roasted vegetables also happened to include everyone’s favorites: eggplant, zucchini and summer squash, mushrooms, tomatoes and radicchio (which no one loves except me but I love the spiciness of it and love the color it adds to the platter).
Roasted veggies are one of my favorite foods to prep each week and have in the refrigerator because they are so versatile.
I love that they taste great freshly roasted or days later. In fact, while I served this platter on Christmas, I roasted everything except the tomatoes on the day prior.
And they can be eaten room temperature or heated up.
For the Christmas antipasto, I served them room temperature to keep things simple but for lunch I love to heat them up in a skillet so that they get crispy and serve them over a salad.
And they can be eaten any number of ways:
- as is, with some hummus or tahini or avocado
- as part of a big salad
- with any additional protein of choice
- they can added to a pizza
- used as a topper for toast
- served with savory oats
- added to a grain bowl
- a simple side dish.
- with zoodles
My husband and I love to eat them for lunch as part of a big salad, alongside zoodles or with just some hummus or avocado.
No matter how you enjoy them, they are always good to have in the fridge.
Here are some tips for making a platter and getting them crispy every time!
- Make sure the veggies are well dried after rinsing and scrubbing off any dirt
- Cut them as evenly as possible so that they cook evenly
- Make sure they are coated but not dripping in oil
- Place them on the baking sheet so that they are not touching and with enough space in between each vegetable so that they can get crispy.
- Roast them at a high temperature (I like to roast them at 400 degrees, except sweet potato fries which I like to roast at 450 degrees if possible). If short on time, roast at 425 degrees, but do for shorter time.
- My general rule of thumb is to roast at 400 degrees, for 30 minutes. Some vegetables will take a little longer, some a little less but this will work for most veggies.
- If serving a crowd, consider asking people what their favorite vegetables are ahead of time. That way you can make sure you have enough of the preferred vegetables.
- If making a platter, choose your favorite vegetables first, look at the colors and then choose a few with different colors so the platter is balanced and vibrant in presentation.
And the best part of roasting veggies is that it is EASY! You can purchase the veggies pre-cut or cut them yourself, then place them on the baking sheet with some oil, sprinkle with salt and any other seasoning you like, and let them bake!
I love that I can put them in the oven and get other things done or work while they cook.
What’s your favorite type of Roasted Veggie? Leave a comment below if you love roasted veggies too!
Scroll down for recipe. For tips on roasting sweet potato wedges or broccoli, click here.