Vegan Roasted Vegetable Platter
A colorful vegetable platter featuring roasted eggplant, bell peppers, and asparagus alongside fresh jicama sticks and sugar snap peas. The star of this dish is the clever eggplant rolls stuffed with fresh basil and cherry tomatoes, creating an elegant presentation perfect for entertaining or as a healthy side dish. The combination of roasted and fresh vegetables provides varied textures and flavors, while the simple seasoning lets the natural vegetable flavors shine through.
Ingredients
- 6 1/4-inch-thick eggplant slices, cut lengthwise from center of 1 medium eggplant
- 1 lb asparagus, tough ends removed
- 1 cup red bell pepper, sliced
- 1 cup yellow bell pepper, sliced
- ¼ tsp salt
- ¼ tsp black pepper
- 6 fresh basil leaves
- 6 cherry tomatoes
- 3 cups jicama sticks, peeledcucumber sticks1:1freshcrunchy
similar crunch and mild flavor
- 3 cups sugar snap peas, stems removed
Instructions
- 1
Preheat oven and spray 2 baking sheets with nonstick spray
- 2
Blot excess moisture from eggplant slices
- 3
Lay eggplant slices and bell pepper strips on one baking sheet, lay asparagus on second baking sheet
- 4
Season vegetables with salt and pepper
- 5
Bake for 15 minutes
- 6
Remove asparagus baking sheet and set aside
- 7
Flip eggplant slices and pepper strips
- 8
Continue baking until tender and lightly browned
- 9
Cool vegetables until safe to handle
- 10
Place basil leaf at one end of each eggplant slice
- 11
Top with cherry tomato and roll up eggplant around tomato
- 12
Secure each roll with toothpick
- 13
Refrigerate eggplant rolls and roasted vegetables if desired until chilled
- 14
Serve with fresh jicama sticks and sugar snap peas
Tips
Blot eggplant thoroughly to remove excess moisture for better roasting results
Chill the assembled platter for an hour to make it more refreshing and easier to handle
Use colorful bell peppers for the most attractive presentation
Good to Know
Refrigerate assembled platter up to 24 hours. Store roasted vegetables separately from fresh ones to maintain texture.
Roast vegetables up to 1 day ahead. Assemble eggplant rolls day of serving for best presentation.
Serve chilled or at room temperature as appetizer, side dish, or part of mezze platter.
Common Mistakes
Don't skip blotting eggplant to avoid soggy results
Remove asparagus on time to prevent overcooking
Cool vegetables before rolling to avoid burning hands
Substitutions
similar crunch and mild flavor
FAQ
Can I make this ahead of time?
Yes, roast the vegetables up to a day ahead and store refrigerated. Assemble the eggplant rolls on the day you plan to serve for the best appearance and texture.
What if I don't have jicama?
Substitute with cucumber sticks, radish slices, or raw turnip sticks for similar crunch and mild flavor. Carrots work too but will be sweeter.
How long will this keep in the refrigerator?
The assembled platter will keep for 2-3 days refrigerated, though the roasted vegetables may soften slightly and fresh vegetables may lose some crispness over time.