'Eat your veggies' board

By Lisa Bolton
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You'll find no carrots or celery on this beautiful vegetarian board. While both are perfectly acceptable additions to any board, there are so many other attractive and delicious options. There is also no cheese on this board. It's meant to be a board you could place next to a traditional meat and cheese board or bring as a striking addition to a potluck. A good vegetable board has at least one killer dip - on this board you get two, and both are perfect complements to any crunchy raw vegetable. 



  • Dukkah spiced yogurt dip
  • Green goddess dip
  • 2 cups total assorted fresh berries (blueberries, blackberries and raspberries)
  • 2 cups Romanesco broccoli
  • 16 to 20 green string beans
  • 10 red cherry tomatoes on the vine
  • 10 yellow or orange grape tomatoes
  • 6 radishes
  • 1/2 small head red cabbage
  • 1 medium golden beet
  • 1/2 fennel bulb, white part only
  • 24 water crackers
  • 1/3 cup marinated red bell peppers
  • 1 cup mixed nuts
  • Fresh thyme, for garnish
  • Fresh edible flowers, for garnish
  • Baby's breath, for garnish


  1. Make the Dukkah spiced yogurt and Green goddess dip. Serve in bowls.
  2. Prepare the fruit and vegetables. Skewer the berries on small toothpicks. Alternate different berries or keep similar berries together. Cut the romanesco into bite-size pieces. Blanch the string beans. Snip the cherry tomatoes into clusters of 2 or 4. Place the grape tomatoes in a small bowl. Cut the radishes in halves or quarters. Slice the cabbage into small wedges, as if you were slicing orange segments. Using a mandoline, slice the fennel into thin slices. Last minute: using a mandoline, slice the raw beet into six millimeter slices just before serving, or store the slices in lemon water to prevent oxidization.
  3. Serve the marinated peppers and olives in bowls. Arrange all the components on and around your board. Top with optional garnishes.


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