Im a morning person usually up by 5:30 a.m. I woke up today and opened the window to let in some fresh air as always, there was a fall like nip in the air that was refreshing but also a sign of cooler mornings, warm days and cold nights. As much I love hot days summer days, Autumn is my favorite season, can’t wait for all winter squashes, pumpkins, apples, and cruciferous vegetables. Before that Im closing August with this summery veggie board.
Im off to a quick trip to India this weekend to see my parents and have to clean out the veggie tray before I leave. Thankfully its a planned trip so I had time to plan my groceries in anticipation. I made this quick meal that uses up all the veggies and makes a fabulous Friday night or movie night nibble tray thats very filling too.
This is just a rough guide use what you have and a little help from the olive bar for some add ons. I highly recommend the marinated tomatoes to eat with toasty sourdough or crusty Italian. I didn’t want to buy fresh bread before I leave in case we couldn’t finish it, thought of using up some crisp breads.
INGREDIENTS
- 2 cups mixed heirloom tomatoes or baby tomatoes halved or quartered
- 1 clove garlic, grated
- 2-3 tablespoons cold pressed extra virgin olive oil
- 2 tablespoons balsamic vinegar
- small handful of leaves fresh basil roughly, chopped
- 1 tablespoon chopped fresh or dried oregano
- red pepper flakes as needed
- sea salt and pepper
- FETA AVOCADO DIP
- 8 oz goat cheese feta, for vegan ( soak ½ cup cashews in warm water, drain and blend with 1 tablespoon lemon juice)
- 1 medium avocado
- sea salt and black pepper
- VEGETGBALES
- 1 medium red onion, sliced into rings
- 1-2 mixed colored bell peppers, sliced in strips
- 2 small zucchini or summer squash, sliced
- 1 tablespoon oil
- sea salt and black pepper
- ADD ONS:
- olives, fruits ( figs/melons/grapes/stone fruit slices), toasted bread, crackers
INSTRUCTIONS
- Toss the onions, peppers and zucchini with the oil. pepper and salt.
- For the dip, blend feta, avocado, sea salt and black pepper in a small food processor till smooth. Transfer into a small bowl. serve with toasted bread.
- In a bowl, whisk together the garlic, olive oil, balsamic vinegar, fresh basil, dried oregano and crushed red pepper flakes, salt & pepper. Add the tomatoes to a bowl, toss to combine.
- Allow the tomatoes to marinate for 1-2 hours at least.
- Preheat the grill to high. Grill the onions, peppers, zucchini until you get light grill marks, 3-4 minutes per side. Grill the bread at the same time if using.
- PLATING on a large board arrange the grilled veggies, tomatoes, dip and all the add ons.. Serve.
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