The Wedding Bouquet Vegetable Platter or Romanesco Romano
Bring elegance and vibrancy to your table with "The Wedding Bouquet Vegetable Platter or Romanesco Romano" — a stunning centerpiece that doubles as a deliciously healthy appetizer. Perfect for entertaining, this artistic arrangement features Romanesco broccoli as the eye-catching focal point, surrounded by crisp French green beans, rainbow carrots, cherry tomatoes, cucumber slices, and more, all arranged like a lush, edible bouquet. Blanched veggies retain their vibrant color and crunch, while fresh parsley adds a finishing touch to the garden-inspired presentation. Paired with a creamy garlic yogurt dipping sauce enhanced with a hint of lemon, this platter is as flavorful as it is beautiful. Easy to assemble and perfect for weddings, showers, or any special occasion, this recipe is a feast for both the eyes and the palate!
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Recipe Information
Ingredients
- 1 head Romanesco broccoli
- 200 grams French green beans
- 3 medium Rainbow carrots
- 20 pieces Cherry tomatoes
- 1 large Red bell pepper
- 1 large Cucumber
- 6 small Radishes
- 1 bunch Fresh parsley
- 2 tablespoons Olive oil
- 1 tablespoon Lemon juice
- 2 whole Garlic cloves
- 200 grams Greek yogurt
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Prepare the Romanesco broccoli by rinsing it under cold water. Then, carefully cut it into small florets, leaving the intricate spirals intact.
Blanch the Romanesco broccoli and French green beans by boiling them in salted water for 2 minutes. Immediately transfer them to a bowl of ice water to preserve their vibrant color and crispness. Drain and set aside.
Peel the rainbow carrots and slice them lengthwise into thin sticks. Set them aside.
Rinse the cherry tomatoes and slice the cucumber into thick rounds. Cut the red bell pepper into vertical strips. Trim and slice the radishes into thin rounds.
On a large platter, arrange the Romanesco broccoli in the center as the 'bouquet's focal flower'. Surround it with green beans, carrots, cherry tomatoes, bell pepper strips, cucumber slices, and radish rounds. Use parsley to fill in gaps, creating a lush, floral effect.
To prepare the garlic dipping sauce, heat 1 tablespoon of olive oil in a small skillet and sauté minced garlic cloves until fragrant (about 1 minute). Let cool.
In a small bowl, combine the Greek yogurt, sautéed garlic, lemon juice, salt, and black pepper. Whisk until smooth and creamy. Drizzle the remaining olive oil over the top.
Serve the vegetable bouquet with the garlic dipping sauce on the side, allowing guests to enjoy a healthy and flavorful snack.
Nutrition Facts
Calories |
850 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 31.6 g | 41% | |
| Saturated Fat | 5.3 g | 26% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 7 mg | 2% | |
| Sodium | 3329 mg | 145% | |
| Total Carbohydrate | 106.3 g | 39% | |
| Dietary Fiber | 37.7 g | 135% | |
| Total Sugars | 49.9 g | ||
| Protein | 36.2 g | 72% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 621 mg | 48% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 4376 mg | 93% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
