5.0 from 9 votes
Vegetables Crudité Platter
This delicious vegetable crudité platter recipe is loaded up with fresh grilled veggies and dipping sauces for the perfect party appetizer.
Prep Time
20 mins
Cook Time
20 mins
Total Time
1 hr 5 mins
Servings: 24
Calories: 99 kcal
Course:
Appetizer
Cuisine:
French , American
Ingredients
- 3 red beets, stems removed trimmed
- 3 golden beets, stems removed trimmed
- 2 acorn squashes
- 1 pound baby potatoes, any color
- 1 pound Brussels sprouts
- 1 pound green beans
- 2 peeled and thickly sliced yellow onions
- 2 thickly sliced fennel bulbs, fronds removed
- 1 large bunch of peeled baby carrots stems removed
- 1 bunch of kale
- ¼ cup olive oil
- 2 preferred dipping sauces
- sea salt and fresh cracked pepper to taste
- 1 ball of burrata sliced in half
- 8 ounces Ciliegine mozzarella balls
Instructions
- Preheat your grill or smoker to medium-high heat, which is around 400°.
- Next, wrap the beets in foil, separate them by color, and place them on the grill along with the two acorn squashes. Grill them for 40 to 45 minutes or until tender.
- Next, coat the remaining vegetables in 1/4 cup of olive oil, salt, and pepper and, with about 25 minutes left in the cooking process of the beets and squash, add on the potatoes and Brussels sprouts and cook until tender.
- With 10 minutes left in the cooking process, add on the green beans, onions, fennel, carrots, and kale, and cook until tender and grill marks form. The kale will only take a minute or two.
- Remove all the vegetables from the grill and let them rest for 5 to 6 minutes.
- Remove the beets from the foil, peel using paper towels, and quarter. Slice the acorn squash in half and remove the seeds.
- Serve all the vegetables on a platter with desired dipping sauces and mozzarella balls.
Cup of Yum
Notes
- Make-Ahead: You can make this crudité platter up to 1 day ahead of time.
- How to Store: Cover and keep it in the refrigerator for up to 5 days. This will not freeze well.
- How to Reheat: If you want to serve the vegetables warm, place them on a sheet tray lined with parchment paper and heat them in the oven at 350° for 12 to 15 minutes or until hot.
- You can serve the vegetables hot or cold.
- See my Pickled Beets video for how to peel them easily.
Nutrition Information
Calories
99kcal
(5%)
Carbohydrates
13g
(4%)
Protein
4g
(8%)
Fat
5g
(8%)
Saturated Fat
1g
(5%)
Cholesterol
3mg
(1%)
Sodium
31mg
(1%)
Potassium
434mg
(12%)
Fiber
3g
(12%)
Sugar
2g
(4%)
Vitamin A
488IU
(10%)
Vitamin C
29mg
(32%)
Calcium
76mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 24Serving
Amount Per Serving
Calories 99
% Daily Value*
| Calories | 99kcal | 5% |
| Carbohydrates | 13g | 4% |
| Protein | 4g | 8% |
| Fat | 5g | 8% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 3mg | 1% |
| Sodium | 31mg | 1% |
| Potassium | 434mg | 9% |
| Fiber | 3g | 12% |
| Sugar | 2g | 4% |
| Vitamin A | 488IU | 10% |
| Vitamin C | 29mg | 32% |
| Calcium | 76mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.