Roasted Vegetable Platter with Jalanasco Dipping Sauce
Jul 12, 2021
Roasted Vegetable Platter with Jalanasco Dipping Sauce
Rated 5.0 stars by 1 users
Category
Snacks
Cuisine
Vegetarian
Author:
Rochelle Keet
Servings
6
Prep Time
20 minutes
Cook Time
40 minutes
Calories
282
Instead of conventional raw vegetable crudites, why not serve this platter of smoky roasted vegetables? It features a variety of vegetables seasoned with our Smoked Chipotle Salt and Safari Smoke Seasoning. It gives the vegetables a depth of flavor and smokiness - as if they’ve been smoked for hours! The vegetables are served with a tangy, but refreshing jalapeno dipping sauce packed with avocado, cilantro, and of course, Jalanasco Fermented Jalapeno Sauce. A dish that will definitely impress your guests!
Ingredients
For the roasted vegetables:
-
1 large head of cauliflower
- 4 large carrots
- 2 red baby cabbages
- 400g/14oz baby tomatoes
- 2 bell peppers, red and yellow
- Olive oil
- 1 tsp light brown sugar
-
Smoked Chipotle Salt
-
Safari Smoke Seasoning
-
Arugula, for serving
For jalapeno dipping sauce:
-
1 cup plain yogurt
- 1 avocado, halved
- 1/4 cup chopped cilantro
-
1/4 cup Jalanasco Fermented Jalapeno Sauce
Directions
For roast vegetables:
Preheat the oven to 425°F/220°C.
- Wash the head of cauliflower and break into florets.
- Wash and peel the carrots, and cut into sticks.
- Wash the bell peppers. Remove the tops and seeds, and quarter lengthwise.
- Layer the vegetables on a baking tray. You will need a separate tray for the tomatoes and peppers as they release a lot of liquid during the cooking process.
Drizzle with a generous amount of olive oil and season with the Smoked Chipotle Salt and Safari Smoke Seasoning. Sprinkle sugar over the carrots.
Bake in the oven as follows:
baby tomatoes = 15 minsbell peppers = 15 mins
cauliflower = 40 mins
carrots = 40 mins
baby cabbages = 40 mins
- Serve on a bed of arugula, with the jalapeno dipping sauce.
For jalapeno dipping sauce:
In the meanwhile, prepare the jalapeno dipping sauce.
In a food processor (or high-speed blender), add the yogurt, ½ of the avocado, cilantro, and the Jalanasco Fermented Jalapeno Sauce.
- Blend until the mixture is smooth.
Recipe Video
Recipe Note
- If the sauce sits for too long, it might break. Keep the sauce in the fridge and give it a stir just before serving. You can also pour the sauce in a squeeze bottle and drizzle it over the roast vegetables.
- Use any vegetables you have in your refrigerator. Save some time by pairing vegetables with similar roasting times. You will also have less baking trays to wash up afterwards! Use the following roasting times:
- Green beans = 15 mins
- Zucchini = 15 mins
- Mushrooms = 25 mins
- Onions = 40 mins (more if you like them crispy)
- Beets = 40 mins
- Potato = 40 mins
- Butternut squash = 40 mins
- If you see charred bits on the vegetables, don’t worry. That’s a good thing! It makes them extra tasty.
- Don’t forget to add the olive oil, even if you’re using non-stick baking pans. It adds a richer flavor to the veggies and helps them to crisp up.
- To make sure the vegetables cook evenly, try to cut them in similar sizes.
