Featuring whatever's in season, this gorgeous platter is Chowgirls Killer Catering's most popular menu item, an unexpected and delicious alternative to raw veggie trays. The recipe comes from the Minneapolis company's cookbook, Chowgirls Killer Party Food.

Source: Midwest Living


Recipe Summary

30 mins
1 hr 30 mins
8 3/4 cups


Roasted Fall Vegetables:
Saffron Aioli:


Instructions Checklist
  • Preheat oven to 425°. In a large bowl, toss each vegetable separately with 1 tablespoon olive oil. As you go, arrange vegetables in a single layer on two shallow baking sheets (they may not all fit), keeping each variety separate. Season with salt and pepper.

  • Roast until well-browned and tender, rotating pans halfway through roasting, 25 to 30 minutes. Some vegetables may cook faster than others; remove them from pans and set aside to cool while others finish cooking. Repeat roasting with any remaining vegetables that didn't fit on pans.

  • For aioli: In a small saucepan, bring vinegar and garlic to a simmer. Add saffron; stir to release its color. Add honey; stir to dissolve. Remove from heat. Set aside to cool for about 10 minutes. Whisk in mayonnaise.

  • To serve, arrange vegetables on a large platter and serve at room temperature with Saffron Aioli.

Nutrition Facts

237 calories; fat 20g; cholesterol 8mg; saturated fat 3g; carbohydrates 15g; mono fat 7g; poly fat 9g; insoluble fiber 3g; sugars 5g; protein 2g; vitamin a 6079.1IU; vitamin c 65.9mg; thiamin 0.1mg; riboflavin 0.1mg; niacin equivalents 1.2mg; vitamin b6 0.3mg; folate 54.1mcg; sodium 343mg; potassium 493mg; calcium 50mg; iron 1mg.