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Roasted Vegetable Platter with Whipped Feta Dip

A delightful dish combining colorful, roasted vegetables served with a creamy whipped feta dip, perfect for gatherings or healthy snacking.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6 servings
Course: Appetizer, Snack
Cuisine: Healthy, Mediterranean
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Roasted Vegetables
  • 1 small head broccoli, cut into 1-inch florets
  • 1/2 head cauliflower in any color, chopped into 1-inch florets
  • 1 small bunch carrots with greens attached, trimmed and halved lengthwise for a rustic feel
  • 4 pieces hakurei turnips, halved or quartered
  • 2 caps portobello mushrooms, sliced into ½-inch thick pieces
  • 1 head radicchio, quartered
  • 2 pieces endive, halved or quartered
For the Whipped Feta Dip
  • 8 ounces chopped feta cheese
  • 3/4 cup full-fat Greek yogurt
  • 2 cloves garlic, smashed, peeled, and minced
  • 3 tablespoons extra virgin olive oil plus more for drizzling
  • 1 piece lemon, zested reserve 1 teaspoon for garnish
  • 2 tablespoons lemon juice
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon red pepper flakes for a hint of heat
  • 2 tablespoons minced parsley for garnish
  • to taste croutons for serving

Method
 

Preparation
  1. Preheat your oven to 400 degrees F and move your baking racks to the top third of the oven.
  2. Prepare two large baking sheets for the roasted vegetables.
Roasting the Vegetables
  1. On one baking sheet, arrange the broccoli, cauliflower, carrots, and hakurei turnips.
  2. On another sheet, lay out the endive, radicchio, and mushrooms, giving the mushrooms space to roast properly.
  3. Drizzle the vegetables with extra virgin olive oil and sprinkle with sea salt and black pepper to taste.
  4. Roast the tray with broccoli and the other vegetables for 15 to 20 minutes and the endive and radicchio for 10 to 15 minutes, while mushrooms take around 20 minutes.
  5. If necessary, place the sheets on two racks and switch their positions halfway through for even cooking.
Preparing the Whipped Feta Dip
  1. In a food processor, combine chopped feta, Greek yogurt, minced garlic, 2 tablespoons of olive oil, lemon zest, lemon juice, sea salt, and red pepper flakes.
  2. Pulse the mixture until it reaches a smooth, creamy consistency.
Serving
  1. Arrange the roasted vegetables on a large platter or cutting board.
  2. Spoon the whipped feta dip into a bowl, drizzle with olive oil, and sprinkle with parsley, remaining lemon zest, and red pepper flakes.
  3. Serve immediately for maximum flavor!

Notes

Vegetable variations include zucchini, bell peppers, or Brussels sprouts. For lighter options, consider low-fat or vegan feta. The whipped feta dip can be customized with herbs or spices.