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magazine roated vegetable platter
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Quick
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Sweet-sour peppers meet crispy chickpeas, torn croutons, and a creamy swoosh.
5.0
(5)
Vegan
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Inspired by Moroccan tagine, this vegan holiday centerpiece is stuffed with dried fruit, hearty barley, and fragrant spices.
Easy
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This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons.
1.3
(1.33)
Vegan
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Grilling gamechanger? Use a skillet on the hot zones to blister tomatoes without losing any of their juices while simultaneously charring larger veggies on the grates alongside.
5.0
(5)
Easy
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This is one of my favorite things to make in the late summer—a gorgeous platter that’s really less work than it may seem at first glance. It’s an extravaganza of flavor, and though it’s perfect for late summer or early fall, with these particular veggies there’s no reason you can’t make it year-round.
Quick
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Piled high with softened leeks and fresh fava beans, this tartine might—might!—make you forget about avocado toast.
4.0
(4.14)
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Thin slices of summer squash are rolled up with cool, creamy ricotta and herbs for an Italian-inspired bite that guests can pop into their mouths.
Recipes
After Hugh and I got married, just before I started writing this book, I started experimenting with vegetable dishes that could qualify as "man food." I came up with this dish featuring the fabulous combination of barely sweet squash and savory onions. At this point I count on one hand how many times I had made a tart, so I was pleasantly surprised when this went over as well as it did.
I will not lie; this tart has a fair number of steps and will leave you with a sink full of dishes, but it's well worth it. If you like, you can make the tart shell, roast the squash, and sauté the chard a day in advance, then bring everything to room temperature before assembling it. Make sure that there are no holes in the tart crust and that it is completely cooked before adding the filling. I've had the egg mixture leak through the crust before, so hopefully I'm sparing you the same frustration.
Recipes
This antipasto platter goes way past jarred peppers and cold cuts, with roasted vegetables that change with the seasons. Even at room temp, these options round out any meat and cheese platter.
Recipes
It’s not so important which vegetables you use in these colorful, nutritious tarts—rather, that there is a seasonal bounty. Here, eggplant, red onion, zucchini, yellow squash, cherry tomatoes, kale, and red bell peppers fill cornmeal crusts, but you could easily use green beans, corn, or mushrooms. The crust is light and crisp, with less butter than many pastry doughs. To make free-form versions, spoon filling onto center of each dough round, and fold the edges inward. Serve each tartlet with a dollop of fresh ricotta cheese, if desired. Add a green salad to balance out a healthy lunch.
Easy
Recipes
This all-purpose, all-season stock recipe works perfectly in any Vedge recipe. This will store for up to five days in the refrigerator. You don't need to peel any of the vegetables; just wash them carefully.
Vegan
Recipes
A blend of lentils, brown rice, winter squash, and aromatic vegetables, this dish is easy to prepare on the stovetop or in a slow cooker.
Articles
(260)
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Shopping
Because your beautiful food deserves a beautiful vessel.
Alaina Chou
Culture
A popular new recipe, fun food stuff from around the internet, and an urgent dessert feud.
Alex Beggs
Culture
Platters that are as gorgeous and unique as the food you'll serve on them
Bon Appétit
techniques
The look of a dish matters more than ever in the age of Instagram. We’ll teach you how to smash and swoosh with the best of them.
Aaron Arizpe
Cooking
The dinner you need when your wallet is empty and your crisper is half-full.
Alex Delany
Cooking
One of our staffers assembled a few of these toasts for her lunch last week, giving us all a hankering for spring's best veggies and herbs.
Guest
Videos
(294)
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Bon Appétit’s Jesse Szewczyk shows how to get the most out of your oven with three sheet pan dinners designed for every rack. Learn how to use the bottom rack for crispy, oven-fried chicken parm, the middle rack for perfectly roasted gnocchi with sausage and broccoli rabe, and the broiler for smoky, charred shawarma-spiced chicken. Use Jesse’s tips and techniques to unlock your oven’s full potential and make your weeknights a little easier.
Feeling inspired? You can follow these recipes here:
Chicken Parm: https://slim-weight.today/recipe/a-really-big-chicken-parm
Sheet Pan Gnocchi: https://slim-weight.today/recipe/sheet-pan-gnocchi-spicy-sausage-broccoli-rabe?_sp=36d48b46-a52f-431b-9818-bb9820bd4945.1786372123359
Chicken Shawarma: https://slim-weight.today/recipe/sheet-pan-shawarma-spiced-chicken
Discover more of Chef Skylar's recipes here: https://diningwithskyler.com/
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Produced by Bon Appétit with Rao's. This toasty, saucy, cheesy veggie sandwich is a hit among vegetarians or for anyone looking to take five from main-course meats.
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We love the way the platter looks using large, similarly shaped endive leaves, but any tough green will work in a pinch.
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Of all the canned beans, the humble chickpea takes top marks in our book. Even though it’s packed in liquid, the little legumes still get manage to get brown and crisp when fried, giving these fritters a crunchy exterior and a soft, creamy interior.
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Join Chris Morocco in his home kitchen as he makes potato rosti. Shredding and squeezing out potatoes, just like when making latkes, helps create a supremely crisp rosti that serves as a base for eggs and dressed greens. An oven finish means there’s no flipping required, keeping this dish nice and simple.
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Presented by Campbell's | This hearty breakfast bake featuring Campbell's Cream of Mushroom Soup is the perfect answer to the boring breakfast dilemma. Plus it's easy too!