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Article: Vegetables and dip get an extreme makeover; CAULIFLOWER and CARROTS WITH DILL DRESSING; BROCCOLI WITH RED AND YELLOW PEPPERS
- Article from:
- Concord Monitor
- Article date:
- May 18, 2005
- Author:
CopyrightCopyright 2005 Concord Monitor. Provided by ProQuest LLC. (Hide copyright information)
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With the iris blooming in my backyard, there is no denying we are
headed into the warm season. With graduation parties and backyard
barbecues in our futures, I thought it would be fun to revisit the
vegetable platter.
Cut-up vegetables with ranch dressing work for my kids, and
anytime I see my kids eating vegetables, I'm happy. But such fare
bores me silly.
Below are some ideas to liven up your crudite platters. Blanching
vegetables, then tossing them in a variety of marinades gives them a
new lift. You can make these a day ahead, and refrigerate each
vegetable separately.
To serve, arrange all the vegetables on a large platter. I've
found broccoli can be blanched, but its marinade is best ...