Roasted and Grilled Veggie Platter with Dip

Who says you can only serve raw vegetables with dip? Try roasting and grilling your veggies for a fantastic appetizer platter!

 

It's fall and the weather has turned chilly. I am just not in the mood for cold foods these days—and that includes raw veggies. So, I made a simple autumn appetizer platter using roasted and grilled vegetables with dip!

You could use any favorite vegetables, or whatever looks good at your local grocer or farmer's market. I used red-skinned potatoes, whole carrots, and asparagus. I didn't season the vegetables much because I served them with a dip—I tried one of Chobani's new Meze Dips: Three Pepper Salsa. It's a great way to dip healthy this fall! I found the yummy dip and these beautiful veggies at my local Stop & Shop. New online customers can get $5 off now!

for the potatoes: Halve or quarter the new potatoes, depending on size. Steam or parboil them until tender but still firm. Lightly oil and salt the skinless sides of the potatoes and grill (indoor or outdoor both work) for a few minutes on each side. Once you've got the grill marks and the taters are tender, they're ready to go.

for the asparagus: toss with some olive oil and salt. Grill for about 3 to 5 (depending on thickness of stalks) minutes on each side, until tender-crisp.

for the whole roasted carrots: preheat the oven to 400 degrees. Toss whole carrots with some olive oil and salt in a baking dish. Roast until the carrots are tender and browning at the edges, 30 to 35 minutes.

Easy peasy, right? Serve at room temperature with your favorite dip.

Try this simple and delicious Roasted and Grilled Veggie Platter with Dip soon! And don't forget: $5 off now for new Stop & Shop online customers!