Roasted and Grilled Veggie Platter 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.