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Whole30

Middle Eastern Veggie Board with Dipping Sauces

Turn a rainbow of roasted vegetables into a stunning snack-ready platter that'll feed a crowd.

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We’ve paired some of the best seasonal veggies – and fresh herbs and protein-packed eggs – with three dreamy dips. Whether you like to dip your favorite vegetables into something savory, creamy, or tart, the dips below will pair perfectly.

Muhammara: A Syrian roasted red pepper dip, muhammara is the perfect stand-in for hummus lovers and is the star of this warm mezze brunch board. A plethora of colors, flavors and textures, this mezze board is a perfect dish for entertaining your Whole30-embarking buddies.

Avocado Dip: Loaded with heart-healthy fats and plenty of nutrients, this is a snack board pairing that you’ll love for crunchy vegetables. Plus, we’ve added in an extra wellness benefit with a little apple cider vinegar that’s good for your gut.

Dill Herb Sauce: Light and cool, this sauce can be drizzled over a stack of roasted veg or used as a dip. It’s seasoned with fresh herbs common in Middle Eastern cuisine – and you’d never guess it gets its creamy texture from raw cashews.

Servings
4
Prep Time
30 min
Cook Time
10 min
Duration
40 min

Ingredients

  • 3 red bell peppers
  • 1 14-oz jar artichoke hearts in oil, drained
  • 4 carrots, cut lengthwise and into quarters
  • 2 zucchini, cut in ½-inch rounds
  • 1 eggplant, cut in ½-inch rounds
  • ¼ cup olive oil, divided
  • 1 tsp each paprika, ground coriander and ground cumin
  • 1 tsp sea salt, divided
  • ½ lb cherry tomatoes, halved
  • 1½ oz unsalted walnuts
  • 1 small clove garlic, peeled
  • ½ lemon, juiced
  • ½ tsp red pepper flakes
  • 4 large eggs, hard-cooked, peeled and cut into quarters
  • ½ cup fresh mint leaves, thinly sliced

Avocado dip

  • 2 tbsp olive oil
  • 2 cloves garlic, chopped
  • 1 avocado, peeled, pitted and chopped
  • 2 tbsp snipped chives
  • 1 tbsp apple cider vinegar
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh flat-leaf parsley
  • 1½ tsp dried dill
  • ½ tsp each dried oregano and mustard powder
  • 3 tbsp avocado oil mayonnaise
  • ¼ tsp sea salt
  • ⅛ tsp ground black pepper

Dill herb sauce

  • ¼ cup raw unsalted cashews
  • ¼ cup plain unsweetened almond milk
  • ¼ cup chopped fresh flat-leaf parsley
  • 3 tbsp chopped fresh dill
  • 2 tbsp mayonnaise
  • 1 tbsp fresh lemon juice
  • 1 tbsp chopped fresh mint
  • ⅛ tsp each sea salt and ground black pepper + additional to taste

Preparation

  1. Preheat oven to 350ºF. To a grill pan on medium-high, place whole bell peppers and grill until skin is completely charred, turning frequently, 20 minutes. Put peppers cook, turning halfway, until lightly browned, 2 to 3 minutes. Set both aside.
  2. To a large parchment-lined baking sheet, add carrots, zucchini and eggplant; drizzle with 2 tbsp oil. Sprinkle with paprika, coriander, cumin and ½ tsp salt; toss to coat then spread in a single layer. Roast for 15 minutes. Flip vegetables, add tomatoes and roast for 10 to 15 minutes more.
  3. Meanwhile, slough off charred skin of red peppers under running water. Remove seeds and stems.
  4. Prepare muhammara: In a food processor, combine roasted red peppers, walnuts, garlic, remaining 2 tbsp oil, lemon juice and pepper flakes. Blend until smooth. Add remaining ½ tsp salt. Pour into a small serving bowl.
  5. Arrange dip of your choice, vegetables, and eggs on a wooden serving board. Garnish with mint.

Avocado Dip:

To a small, unheated skillet, add oil and garlic. Place on low heat, until oil is sizzling for 30 seconds. Transfer mixture to a high-speed blender or small food processor. Add avocado, chives, vinegar, lemon juice, parsley, dill, oregano and mustard powder; process until smooth. Transfer to a medium bowl and fold in mayonnaise. (TIP: Thin with water, 1 tsp at a time, if mixture is too thick.) Season with salt and pepper. Cover and refrigerate until ready to serve.

Dill Herb Sauce:

To a small bowl, add cashews and enough cool water to cover; refrigerate at least 4 hours. Drain and rinse. To a food processor or high-speed blender, add drained cashews and remaining sauce ingredients. Taste and season with additional salt and pepper, if desired. Cover and refrigerate up to 2 days.

Nutrition Information

  • Serving Size ¼ of recipe
  • Calories 423
  • Carbohydrate Content 36 g
  • Cholesterol Content 187 mg
  • Fat Content 27 g
  • Fiber Content 10 g
  • Protein Content 15 g
  • Saturated Fat Content 4 g
  • Sodium Content 791 mg
  • Sugar Content 19 g
  • Monounsaturated Fat Content 13 g
  • Polyunsaturated Fat Content 8 g