Herb-Cured Meat & Roasted Vegetable Board
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Learn more →Ingredients
6 servings
For the board
- 6 oz uncured pork salami or prosciutto, thinly sliced
- 4 oz uncured pork bacon, cooked and broken into pieces
- 6 oz smoked salmon, sliced
- ½ cup pitted green or kalamata olives
- 1 cup fresh strawberries, hulled
- ½ cup fresh blueberries
- 1 small bunch seedless grapes
- 4 oz prosciutto-wrapped melon or sliced cucumber rounds
For the roasted vegetables
- 1 medium zucchini, sliced into ¼-inch rounds
- 2 medium carrots, peeled and cut into sticks
- 1 medium beet, peeled and cut into ¼-inch wedges
- 2 tbsp olive oil, divided
- ½ tsp fine sea salt, divided
For the coconut herb dip
- 1 can (13.5 oz) full-fat coconut milk
- 2 cloves garlic, minced
- 2 tbsp fresh lemon juice
- 2 tbsp fresh parsley, finely chopped
- 1 tbsp fresh chives, finely chopped
- ¼ tsp fine sea salt
For serving
- 1 tbsp fresh rosemary sprigs, for garnish (optional)
- 1 tbsp fresh thyme sprigs, for garnish (optional)
Instructions
- 1
Preheat the oven to 425°F (220°C). Line a large baking sheet with parchment paper. Spread the zucchini rounds, carrot sticks, and beet wedges in a single layer on the prepared sheet, keeping the beet wedges on one side to prevent their color from bleeding onto the other vegetables. Drizzle with 2 tbsp olive oil and sprinkle with 1/2 tsp sea salt, then toss each group lightly to coat.
- 2
Roast the vegetables for 20–25 minutes, flipping once halfway through, until the carrots and zucchini are tender and lightly golden at the edges and the beet wedges are fork-tender. Transfer to a plate and let cool for at least 10 minutes before placing on the board.
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