Chimichurri family roast grazing platter

Current rating: 5 (5 ratings)
Serves 4
Prep 15
Cook 25
Looking for a truly unique plant-based celebration meal? This grazing board featuring Vegie Delights Vegie Roast is a fresh and delicious twist on tradition!

Read our tips to styling the perfect grazing platter and for more delicious platter ideas take a look at our grazing platter recipe collection.

Description

Looking for a truly unique plant-based celebration meal? This grazing board featuring Vegie Delights Vegie Roast is a fresh and delicious twist on tradition!

Read our tips to styling the perfect grazing platter and for more delicious platter ideas take a look at our grazing platter recipe collection.
  • 1 Vegie Delights Vegie Roast
  • 2 teaspoons extra virgin olive oil
  • 1 tablespoon finely chopped parsley
  • 1 cup rocket leaves
  • 1 small loaf sourdough bread, sliced
  • 4 (500g) truss tomatoes, sliced
  • 1cm thick
  • 1/4 rockmelon (400g) cut into wedges
  • 1/2 cup (125g) roasted capsicum pieces
  • 200g mixed cherry tomatoes, halved
  • 1/2 cup (130g) mixed olives
  • 2 fresh figs, quartered
  • 1/3 cup chimichurri sauce*
  • Fresh herbs for garnish
  • Sea salt and black pepper

Weight, measurement and temperature conversions

View nutrition information per serve

  1. Heat oven to 180C and line a baking dish with greaseproof paper.
  2. Place Vegie Delights Vegie Roast on tray, drizzle with oil and sprinkle all over with parsley.
  3. Place in oven to cook for 25 minutes.
  4. Once cooked, slice and cover.
  5. Take a large grazing platter or wooden board and arrange ingredients around the board, top with the Vegie Roast and a drizzle of chimichurri over the top, garnish with herbs, season with sea salt and black pepper and serve.

Tips

  • If you can’t find chimichurri or have time to make it, simply use a good quality vegan pesto.

Tips

  • If you can’t find chimichurri or have time to make it, simply use a good quality vegan pesto.

Nutrition Information