Fruit And Vegetable Appetizer Board
Just in time for the 4th of July, you can whip up this yummy appetizer board packed with nutrition and flavor.
Servings 8
Calories 87kcal
Ingredients
Fruits and Vegetables
- 1-½ cup fresh mushrooms
- 1-½ cup butternut squash
- 1-½ cup baby carrots
- 1-½ cup cherry tomatoes
- 1-½ yellow pepper, sliced
- 1-½ cup watermelon, sliced
- 1-½ cup pineapple, sliced
- 1-½ cup strawberries
- 2 cups gluten free crackers
- 8 slices french bread, sliced into small pieces
- 2 tablespoon olive oil optional
- ½ teaspoon salt
- ¼ teaspoon pepper
Chile Lime Sweet Potatoes
- 2 large sweet potatoes, sliced
- ⅛ cup olive oil
- 2 tablespoon chile lime seasoning
- 1 teaspoon sea salt
Zucchini Onion Dip
- 2 zucchini, peeled
- ½ cup green onions
- ½ cup vegan cream cheese
- 4 cloves garlic
- ⅛ cup olive oil optional
- 1 teaspoon sea salt
- 1 teaspoon granulated garlic
- 1 teaspoon black/white sesame seeds
- 1 teaspoon garlic chives for garnish
Kale Spinach Avocado Dip
- 1 ripe avocado
- 1 cup kale
- 2 cups spinach or greens
- ½ red onion, chopped
- 1 teaspoon sea salt
- 3 tablespoon olive oil optional
- 4 cloves garlic
- 1 teaspoon granulated garlic
- 1 lemon, juice of 1 lemon
Sweet Fig Dip
- 6 dried figs, soaked 2 hours in 1 cup water, water preserved
- 1 cup raw cashews, soaked 2 hours and drained
- ½ teaspoon sea salt
- 2 tablespoon maple syrup
- 1 lemon, juice of 1 lemon
- ¾ cup fig soak water. Add more if needed.
Instructions
Fruits And Vegetables
- Brush grill with olive oil. Sprinkle salt and pepper on butternut squash and mushrooms, and add to grill. Grill approximately 4-6 minutes or until cooked but still slightly firm.
- Sliced fruits and vegetables as indicated. Add any other fruits or vegetables that you have and would like to add to the dips. Slice bread. Serve vegetables with zucchini onion dip and kale spinach avocado dip and fruits with sweet fig dip. Garnish dips with your favorite herbs. I used garlic chives for the vegetable dips and cilantro for the sweet fig dip.
Grilled Chile Lime Sweet Potatoes
- Spread sweet potatoes in baking dish, and add olive oil, chili lime and salt. Mix well. Cook in microwave for 2 minutes.Brush olive oil on grill. Place sweet potatoes on grill and grill on high for 3 minutes or until grill marks appear. Flip sweet potatoes and reduce heat to 2. Cover grill and cook an additional 6-8 minutes or until sweet potatoes are tender, but not over cooked. Remove from grill and serve plain or with dips.For more photos, see https://greenschemetv.net/grilled-chile-lime-sweet-potato-wedges/
Zucchini Onion Dip
- Mix all ingredients except sesame seeds in food processor until smooth. Add sesame seeds and stir manually.For more photos, see https://greenschemetv.net/zucchini-onion-dip/
Kale Spinach Avocado Dip
- Mix all ingredients in food processor until blended, but leaving some texture from spinach and kale.For more photos, see https://greenschemetv.net/kale-spinach-avocado-dip/
Sweet Fig Dip
- Soak figs in water for 2 hours. (Preserve water) Soak, separately, raw cashews for 2 hours and drain Chop figs. Add all ingredients to high speed blender and blend until smooth, adding additional fig soak water if needed.For more photos, see https://greenschemetv.net/sweet-fig-dip/
Notes
I used butternut squash, cherry tomatoes, yellow pepper, mushrooms, and baby carrots for the vegetables. I chose to grill the butternut squash and mushrooms, but you can chose any vegetables that you like and either grill some or serve them raw.
