The key to this impressive plateau from Botanica in Los Angeles is to season the vegetables before they go on the platter. “We want all the vegetables to be delicious on their own before they take a dunk in any dip or sauce,” says co-owner Emily Fiffer. Try tossing some with olive oil and seasoning with salt, za’atar, lemon zest or smoked paprika, like we do here.
Slideshow:More Vegetable Dishes Recipes
1 pound small potatoes
1 tablespoon plus 2 teaspoons extra-virgin olive oil, plus more for brushing
1/4 teaspoon smoked paprika
8 ounces multicolored carrots, sliced 1/2 inch thick on the bias
Beet Muhammara, for serving (see Note)
Green Tahini, for serving (see Note)
Grilled ciabatta bread, sliced vegetables—such as radishes with greens, pattypan squash, thinly sliced fennel, sliced Persian cucumbers, endive spears, Romanesco and/or cauliflower florets, blanched Broccolini, and blanched green and/or wax beans—for serving
Edible flowers and herb sprigs (optional), for garnish
How to Make It
In a large pot, cover the potatoes with cold water and bring to a boil. Add a generous pinch of salt and simmer until tender, 15 to 20 minutes. Drain and let cool, then halve the potatoes.
Light a grill and oil the grate. In a medium bowl, toss the potatoes with 1 tablespoon of the olive oil and 1/8 teaspoon of the paprika. Season with salt and pepper. Grill the potatoes, turning, until lightly charred, about 6 minutes. Transfer to a plate and let cool completely. Keep the grill on.
Meanwhile, in a medium bowl, toss the carrots with the remaining 2 teaspoons of olive oil and 1/8 teaspoon of paprika. Season with salt and pepper. Grill the carrots, turning once, until tender and lightly charred, about 6 minutes. Transfer to a plate and let cool completely.
Set the muhammara and tahini on a large platter or tiered stand. Arrange the grilled bread and the blanched, grilled and raw vegetables in bunches around the dips. Garnish with edible flowers and herb sprigs, if desired; serve.