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Fresh Roasted Garlic Veggie Tray with Spooky Ranch Dip

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A colorful roasted vegetable platter with a creamy, roasted garlic ranch dip that’s perfect for Halloween parties or any gathering. This accidental recipe turned into a crowd-pleasing favorite with sweet, smoky veggies and a spooky twist.

Ingredients

Scale
  • 2 cups broccoli florets
  • 2 cups cauliflower florets
  • 1 red bell pepper, sliced into 1-inch strips
  • 1 yellow bell pepper, sliced into 1-inch strips
  • 1 zucchini, sliced into half-moons, about 1/4-inch thick
  • 1 cup cherry tomatoes, left whole
  • 3 tablespoons olive oil
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon smoked paprika (optional)
  • 1 whole head of garlic
  • 1 teaspoon olive oil (for garlic)
  • Pinch of salt (for garlic)
  • 1 cup plain Greek yogurt (full-fat)
  • 1 tablespoon ranch seasoning mix
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon dried dill (optional)
  • 1/4 teaspoon salt (for dip)
  • Optional: 1-2 drops green or purple food coloring, or a sprinkle of activated charcoal powder for a black dip

Instructions

  1. Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper or a silicone mat.
  2. Roast the garlic first: Slice off the top quarter-inch of the garlic head to expose the cloves. Drizzle with 1 teaspoon olive oil and a pinch of salt, then wrap tightly in aluminum foil. Place directly on the oven rack and roast for 15 minutes.
  3. Prep your vegetables: Wash and cut all veggies into roughly uniform sizes (about 1 to 1.5 inches).
  4. Season the veggies: In a large bowl, toss the broccoli, cauliflower, bell peppers, zucchini, and cherry tomatoes with 3 tablespoons olive oil, 1 teaspoon salt, 1/2 teaspoon black pepper, 1/2 teaspoon garlic powder, and 1/4 teaspoon smoked paprika (if using). Ensure everything is well coated.
  5. Arrange on the baking sheet: Spread the veggies in a single layer. Do not overcrowd; use two sheets if necessary.
  6. Roast the veggies: Place the baking sheet in the oven alongside the garlic (still wrapped in foil). Roast for 20-25 minutes, flipping halfway through, until tender with charred edges. The garlic should be soft and squeezable when done.
  7. Make the spooky ranch dip: In a small bowl, combine 1 cup Greek yogurt, 1 tablespoon ranch seasoning, 1 tablespoon lemon juice, 1/4 teaspoon onion powder, 1/4 teaspoon dried dill, and 1/4 teaspoon salt. Stir until smooth. Add food coloring or activated charcoal for a spooky effect. Set aside in the fridge to thicken.
  8. Combine the garlic and dip: Once the garlic is cool enough to handle (about 5 minutes), squeeze the roasted cloves out of their skins into a small bowl. Mash with a fork until smooth. Stir half the mashed garlic into the ranch dip; save the other half for garnish.
  9. Assemble the tray: Arrange the roasted veggies on a large platter around a small bowl of the spooky ranch dip. Sprinkle any remaining roasted garlic cloves over the top. Serve warm or at room temperature.

Notes

Don’t skip roasting the garlic—it adds a sweet, mellow flavor. Watch your oven temperature; check veggies at 15 minutes if your oven runs hot. Dry veggies thoroughly before seasoning to ensure proper roasting. Full-fat Greek yogurt is essential for a thick, creamy dip. The dip tastes even better after sitting in the fridge for a few hours.

Nutrition

Keywords: roasted vegetables, garlic ranch dip, Halloween appetizer, veggie tray, healthy snack, party food

Find it online: https://cookyep.com/fresh-roasted-garlic-veggie-tray-with-spooky-ranch-dip/