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–+ servings
A bowl of dip surrounded by roasted vegetables.
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Roasted Vegetable Platter with Whipped Feta Dip
Prep Time
15 mins
Cook Time
20 mins
 
A wintery spin on crudités, this warm roasted vegetable platter features broccoli, carrots, purple cauliflower, endive, hakurei turnips, mushrooms, and radicchio served alongside a quick and easy whipped feta dip with lemon and red pepper flakes. Serve as an appetizer, party snack, or as part of a snacky winter meal.
Recipe Type: Appetizer
Keyword: roasted vegetable platter
Makes: 6 servings
Author: Elizabeth Stark
Ingredients
Vegetables
  • 1 small head broccoli cut into 1-inch florets
  • 1/2 head of cauliflower (purple, yellow, or white), cut into 1-inch florets
  • 1 small bunch carrots with greens attached, greens trimmed, scrubbed, and halved lengthwise
  • 4 hakurei turnips, greens trimmed, halved or quartered, depending on size
  • 2 portobello mushroom caps, sliced ½-inch thick
  • 1 head radicchio, quartered
  • 2 endive, halved or quartered, depending on size
  • Extra virgin olive oil
  • Sea salt
  • Red pepper flakes
  • Black pepper
Feta Dip
  • 8 ounces chopped feta cheese
  • ¾ cup full-fat Greek yogurt
  • 2 cloves garlic, smashed, peeled, and minced
  • 3 tablespoons extra virgin olive oil, divided
  • Zest of 1 lemon, plus 2 tablespoons juice (if desired, reserve 1 teaspoon zest for garnish)
  • ½ teaspoon sea salt, plus more to taste
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons minced parsley
To serve
Instructions
  1. Preheat oven to 400 degrees F. Move baking racks to the top third of the oven. Set out two large baking sheets.
  2. Arrange the broccoli, cauliflower, carrots, and hakurei turnips on one baking sheet. Arrange the endive, radicchio, and mushrooms on another. It’s ok if things are a little crowded, but make sure to give the mushrooms a bit more space. Drizzle the vegetables generously with olive oil, and sprinkle with sea salt and pepper.
  3. Roast the tray with broccoli and other vegetables 15 - 20 minutes. Roast the endive and radicchio 10 - 15 minutes, and the mushrooms for 20. If you can fit them, place both baking sheets on a single rack in the oven. Otherwise, place the baking sheets on two racks, with each on a different side of the oven, and then switch the position of the baking sheets halfway through.
  4. Meanwhile, make the dip. In the bowl of a food processor, pulse to combine the feta, yogurt, garlic, 2 tablespoons olive oil, lemon zest and juice, salt, and red pepper flakes. Process until smooth.

  5. Arrange the vegetables on a large platter or cutting board. Spoon the dip into a bowl, drizzle with olive oil, and sprinkle with parsley, lemon zest, and red pepper flakes. Serve immediately.