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.
- 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
- 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
- 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.
- 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.
- Meanwhile, slough off charred skin of red peppers under running water. Remove seeds and stems.
- 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.
- Arrange dip of your choice, vegetables, and eggs on a wooden serving board. Garnish with mint.
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.
- 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