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Elevate Your Grazing with Roasted Veggies - 3 Simple Recipes

Updated: Nov 1, 2019

Almost everyone has enjoyed a nice charcuterie or cheese plate as a little appetizer before dinner - but what if you made grazing the focus of your next dinner party? Invite over a group of your closest friends, pop open some wine, sip and enjoy your grazing spread in the comfort of your own home. Talk about a unique gathering your friends will be raving about for months!


An easy way to elevate your grazing from a simple appetizer plate to a beautiful grazing experience is to incorporate cooked elements into your boards or table. Something like our beautiful Fall Inspired Baked Brie, maybe a perfect bite like asparagus wrapped prosciutto or bacon-wrapped dates, or try one of our new simple roasted vegetable recipes.




We tried out these roasted veggies at our event with Equinox Irvine and they were a hit! Just a few elements of cooked items can really complete the grazing experience.


Garlic Rosemary Roasted Tomatoes

Ingredients:

Cherry or grape tomatoes

Olive oil

4 sprigs of fresh rosemary

5-7 garlic cloves

Salt

Pepper


Directions:

Preheat your oven to 400 degrees.

Spread your tomatoes onto a baking sheet and drizzle with olive oil. Toss tomatoes in oil. You’ll want your tomatoes to be covered in oil.

Sprinkle salt and pepper to taste, add in whole peeled cloves and rosemary.

Roast for about 20 minutes, until tomatoes begin to burst.


Roasted Sweet Peppers

Ingredients:

Sweet mini peppers

Olive oil

Salt

Pepper


Directions:

Preheat oven to 400 degrees.

Place peppers on a baking sheet and rub each one with olive oil. Sprinkle with salt and pepper. Use additional spices if desired.

Bake peppers for 15 minutes, then flip and roast for 20 more minutes. The skin should look charred and peppers will be fork tender.


Cinnamon Roasted Butternut Squash

Ingredients:

Cubed butternut squash

Olive oil

Cinnamon

Brown sugar

Salt


Directions:

Preheat oven to 425 degrees.

Spread butternut squash onto a baking sheet and toss with olive oil, brown sugar, cinnamon and a pinch of salt.

Roast for 40 minutes.

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