Photo: James Baigrie; Styling: Lindsey Beatty
Prep Time
10 Mins
Cook Time
15 Mins
Makes 8 to 10 servings

This is a great party platter to serve any time of year—just change the vegetables according to the season. In winter, blanch the vegetables (see directions below) to give them extra flavor and color.

How to Make It

Blanch carrots by cooking in boiling salted water 1 minute or until they turn bright orange; remove from water with a slotted spoon or mesh strainer, and plunge into ice water to stop the cooking process. Drain and set aside; repeat process with broccoli and next 4 ingredients. (Broccoli and asparagus need to boil only about 30 seconds; potato takes about 10 minutes.) Arrange blanched vegetables on a platter with endive and bell peppers or tomatoes. Serve with a bowl of sea salt for sprinkling and a bowl of Roasted Garlic Aioli for dipping.

Ratings & Reviews

janeannerk's Review

January 05, 2009
I served this at New Years with a bunch of other finger food. The aioli is phenomenal, my favorite dip of the buffet (there were several, as I received a new food processor and was "stir crazy"). I really loved it with the fingerling potatoes. The blanched veggies are much more appetizing than just raw broccoli & cauliflower. I added Brussel sprouts as an experiment and was surprised they were the first veggies gone.