March 6, 2018

Baseball Vegetable Tray with Herb Tahini Dip

Posted In: Appetizers, Produce

Prep: 20 minutes plus chilling
Serves: 12

1 garlic clove, minced
½ cup fresh parsley leaves
¼ cup chopped fresh chives
¼ cup tahini paste
¼ cup water
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons honey
3 stalks celery, cut into 2-inch long sticks
2 large cucumbers, cut into 2-inch long sticks
2 large carrots, peeled and cut into 3-inch long sticks
¼ medium head cauliflower cut into 4 large florets
1½ cups grape tomatoes
4 cups broccoli florets

  1. In food processor, purée garlic, parsley, chives, tahini, water, lemon juice, olive oil and honey until smooth. Transfer to small bowl; cover and refrigerate until ready to serve.
  2. On large serving platter, lay celery and ½ the cucumbers horizontally into 8-inch square to make the “infield”; line perimeter with carrots to make “base lines” and “dirt.” Place cauliflower at corners of square to make “bases” and “home plate.” Line outside edge of carrots on “1st base line” and “3rd base line” with 2 rows of tomatoes; arrange broccoli above carrots in the “outfield” of platter to make “grass.” Fill remaining spaces with remaining cucumber; place dip in center of “infield” for the “pitcher’s mound.”

 

Approximate nutritional values per serving: 85 Calories, 5g Fat (1g Saturated), 0mg Cholesterol, 35mg Sodium, 9g Carbohydrates, 2g Fiber, 4g Sugars, 1g Added Sugars, 3g Protein

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