Summer Platter
This summer platter comes with an absolutely delicious mustard & dill dip and is a perfect appetizer.
Servings
6
Prep Time:
20 min
Cook time:
5 min
Perfect For:
Appetizer
About this Recipe
If you think vegetables are a bland appetizer, try them with this dip and you will definitely change your mind!
You can really use any veggies here, just make sure that you pick your favorite ones. The pita bread is an excellent addition to the plate, and dipping them in a garlicky mayo before cooking them makes all the difference.
Ingredients
For the Platter:
- Vegetables of your choice. Here I used:
– Snow peas
– Cherry tomatoes
– Cucumbers
– Brocolis
– Coloured carrots
Pita bread
- 1 tsp fresh dill
- 1 tbsp mayonnaise
- 1/4 tsp garlic powder
- Salt and pepper
- Pita bread
For the dip
- 1/2 cup mayo
- 1 tbsp spicy brown mustard
- 1 cup vegan yogurt
- 1/2 tsp garlic powder
- 1 tsp maple syrup
- 1 tbsp of capers finely chopped
- 1 tbsp red onion, finely chopped
- A handful of fresh dill
- Salt and pepper
Instructions
Step 1
- Heat up the oven to 375 degrees for the pita bread.
Step 2
- Meanwhile, chop all the dill, and mix a tsp of it with all the ingredients for the pita bread. Dip the bread in the mixture, ensuring all sides are covered with it. Put them in the oven for a few minutes, turning them halfway.
Step 3
- Mix all the ingredients for the mustard dill dip and season to taste. (Use the remaining dill, but keep a bit to decorate the plate at the end for a nice presentation.)
Step 4
- Wash and prepare the vegetables to your liking, then place them on a large board.
Step 5
- Cut the crispy pita into triangles and add them to the board with the dip. Garnish with some dill and enjoy!
