Best 3 Roasted Vegetables Plate With Cilantro Parsley Dressing Recipes

Indulge in a symphony of flavors with our roasted vegetables plate, a culinary masterpiece that brings together the vibrant colors and textures of fresh vegetables, expertly roasted to perfection. This delectable dish is accompanied by a tantalizing cilantro parsley dressing, a harmonious blend of herbs and spices that elevates the flavors of the roasted vegetables to new heights.

Our recipe collection offers a diverse selection of roasted vegetable platters, each with its unique combination of vegetables and tantalizing dressings. From the classic combination of carrots, potatoes, and broccoli, to the more adventurous mix of Brussels sprouts, butternut squash, and kale, our recipes cater to every palate.

Whether you prefer a light and refreshing dressing or a rich and creamy sauce, our collection has something for everyone. The cilantro parsley dressing, with its vibrant green hue and burst of freshness, perfectly complements the roasted vegetables, while the creamy tahini sauce adds a touch of decadence and richness.

For those who love a bit of spice, the harissa yogurt dressing packs a flavorful punch, while the balsamic glaze adds a touch of sweetness and tang. And for a truly unique experience, try the roasted vegetable platter with chimichurri sauce, a vibrant Argentinian condiment that brings a burst of herbs and spices to the dish.

With our collection of roasted vegetable platters and tantalizing dressings, you'll have everything you need to create a memorable and delicious meal that is not only visually appealing but also packed with flavor. So gather your fresh vegetables, choose your favorite dressing, and embark on a culinary journey that will leave your taste buds dancing.

Let's cook with our recipes!

ROASTED VEGETABLES PLATE WITH CILANTRO PARSLEY DRESSING

Roasted Vegetables Plate With Cilantro Parsley Dressing image

This plate looks wonderful and tastes heavenly. It's very easy and you can prepare this in advance. The dressing is mixed up like a pesto . You can use this dressing as well as a marinade for grilled chicken breasts and served them with grilled corn and a simple green salad. Shrimp or a good firm fish will also work well, just reduce the marinading time to about 30 minutes or so. The marinade adds a lot of flavor to light and easy meals for busy, hot summer days.

Provided by Artandkitchen

Categories Peppers

Time 1h5m

Yield 8-12 serving(s)

Number Of Ingredients 9

Ingredients

2 lbs aubergines
2 lbs zucchini
2 lbs bell peppers (red and yellow)
1 small bunch cilantro (about 1/3 cup packed fresh cilantro leaves)
1 small bunch parsley (about 1/3 cup packed fresh parsley leaves)
3 large garlic cloves
4 tablespoons lemon juice
1/3 cup olive oil (or more if necesssary)
salt and pepper

Steps:

Toss all ingredients for dreessing into a blender.
You can always add some more olive oil to thin it out if needed. Blend until smooth.
Taste, adjust seasoning, and re-blend as needed.
Transfer to an airtight jar and store in the refrigerator until ready to use. Remember to shake well before each use.
Cut you vegetables in 1/2 inch thick pieces.
You will have to grill the vegetables in 3 portions (each kind separate).
Place your fist vegetable kind on the baking tray and broil until roasted (we needed about 15 minutes for each kind).
Place your vegetable kind on the serving plate.
Grill the second vegetable kind and then place it on the serving plate.
Repeat with the third kind.
Brush the dressing on the vegetables. Place the remaing dressing in a nice cup on the plate as well.
Serve it warm or cold.

Nutrition Facts : Calories 152.4, Fat 9.8, SaturatedFat 1.4, Sodium 15.3, Carbohydrate 16.2, Fiber 7, Sugar 8.4, Protein 3.6

ROASTED VEGGIE SUMMER SALAD RECIPE BY TASTY

Here's what you need: carrot, baby potato, yellow squash, zucchini, olive oil, salt, pepper, fresh oregano, garlic, radish, mixed greens salad, fresh cilantro, fresh flat-leaf parsley, garlic, salt, pepper, olive oil, lime, red wine vinegar

Provided by Mercedes Sandoval

Categories Dinner

Yield 2 servings

Number Of Ingredients 19

Ingredients

2 cups carrot, sliced diagonally
2 cups baby potato, halved
1 cup yellow squash, roughly chopped
1 cup zucchini, roughly chopped
olive oil, to taste
salt, to taste
pepper, to taste
1 tablespoon fresh oregano, minced
3 cloves garlic, chopped
½ cup radish, sliced
mixed greens salad
1 cup fresh cilantro
1 cup fresh flat-leaf parsley
3 cloves garlic
½ teaspoon salt
½ teaspoon pepper
¼ cup olive oil
1 lime, juiced
2 tablespoons red wine vinegar

Steps:

Preheat the oven to 400˚F (200˚C).
On a baking sheet lined with parchment paper, add carrots, potatoes, yellow squash, and zucchini.
Drizzle with olive oil and season with salt, pepper, oregano, and garlic, and mix to evenly coat the coat the vegetables. *Note: You may need to quarter the potatoes if they are too thick so they roast faster.
Bake for 25-30 minutes, until the vegetables are golden brown.
Make the chimichurri dressing: combine the cilantro, parsley, garlic, salt, pepper, olive oil, lime juice, and red wine vinegar in a food processor and blend until smooth.
Add a large handful of greens to a large bowl. Top with the roasted vegetables and sliced radishes.
Pour over the chimichurri dressing and toss until evenly distributed.
Enjoy!

Nutrition Facts : Calories 598 calories, Carbohydrate 55 grams, Fat 41 grams, Fiber 11 grams, Protein 7 grams, Sugar 10 grams

ROASTED VEGGIE PLATTER

Roasted Veggie Platter image

"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.

Provided by Taste of Home

Categories Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 7

Ingredients

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

Steps:

Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.

Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges

Tips:

Choose fresh, seasonal vegetables: This will ensure that your roasted vegetables are packed with flavor and nutrients.
Cut the vegetables into uniform pieces: This will help them cook evenly.
Toss the vegetables with olive oil, salt, and pepper: This will help them brown and caramelize.
Roast the vegetables at a high temperature: This will help them get crispy on the outside and tender on the inside.
Keep an eye on the vegetables while they are roasting: You don't want them to burn.
Serve the roasted vegetables immediately: They are best enjoyed hot out of the oven.

Conclusion:

Roasted vegetables are a delicious and healthy side dish that can be enjoyed with a variety of meals. They are also a great way to use up leftover vegetables. With so many different vegetables to choose from, there is sure to be a roasted vegetable recipe that everyone will enjoy. So next time you are looking for a healthy and flavorful side dish, give roasted vegetables a try.

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