Rainbow Roasted Vegetable Grazing Board

Ingredients

• 2 medium zucchini, sliced into thick rounds or half-moons

• 1 medium head of cauliflower, cut into bite-sized florets

• 1 lb baby potatoes, halved

• 3 large carrots, peeled and cut into sticks

• 1 medium head of red cabbage, cut into thick wedges

• 3 tablespoons olive oil (divided)

• 2 cloves garlic, minced

• 1 teaspoon dried oregano or Italian seasoning

• 1/2 cup hummus or herbed goat cheese dip (for serving)

• Fresh parsley, chopped (for garnish)

• Salt and black pepper to taste

Instructions

1. Preheat the Oven: Preheat your oven to 400°F (200°C) and line two large baking sheets with parchment paper.

2. Prep the Vegetables: Toss the cauliflower florets, baby potatoes, zucchini, carrots, and red cabbage wedges in separate bowls (or arrange them neatly on your baking sheets) with olive oil, minced garlic, dried oregano, salt, and black pepper.

3. Roast: Roast in the preheated oven for 25 to 35 minutes, tossing halfway through, until all the vegetables are tender, fork-pierced, and nicely caramelized at the edges.

4. Assemble the Board: Arrange the warm roasted vegetables in a vibrant, rainbow-like pattern on a large wooden serving board.

5. Garnish and Serve: Add a small bowl of hummus or herbed dip at the top, garnish the vegetables with fresh chopped parsley, and serve immediately.