Baseball Field Veggie Tray with Herbed Tahini Dip
Prep: 20 minutes plus chilling • Serves: 8
1/2 cup fresh parsley leaves
1/4 cup chopped fresh chives
1/4 cup tahini paste
2 tablespoons fresh lemon juice
2 tablespoons olive oil
2 teaspoons honey
3 celery ribs, cut into 2-inch-long sticks
2 large cucumbers, cut into 2-inch-long sticks
2 large carrots, peeled and cut into 3-inch-long sticks
1/4 medium head cauliflower, cut into 4 large florets
1-1/2 cups grape tomatoes
4 broccoli florets
1.In food processor, purée garlic, parsley, chives, tahini, lemon juice, olive oil, honey and 1/4 cup water until smooth; transfer to small bowl, cover and refrigerate until ready to serve. Makes about 3/4 cup.
2.On large serving platter, lay celery and 1/2 the cucumbers horizontally into 8-inch square to make the “infield”; line perimeter with carrots to make “base lines” and “dirt.” Place cauliflower at corners of square to make “bases” and “home plate.” Line outside edge of carrots on “1st base line” and “3rd base line” with 2 rows of tomatoes; arrange broccoli above carrots in the “outfield” of platter to make “grass.” Fill remaining spaces with remaining cucumber; place dip in center of “infield” for the “pitcher’s mound.”
Approximate nutritional values per serving (1/8 veggie tray, 1-1/2 tablespoons dip):
127 Calories, 8g Fat (1g Saturated), 0mg Cholesterol,
52mg Sodium, 13g Carbohydrates, 3g Fiber, 4g Protein