AIP Friendly Herb-Cured Meat & Roasted Vegetable Board
Grazing boards are usually a minefield of off-limits ingredients — cured meats with hidden additives, dips loaded with dairy, crackers packed with grains — but this one is built from the ground up to work beautifully without any of that. Uncured salami or prosciutto, crispy bacon, and silky smoked salmon anchor the protein side of the board, while roasted zucchini, carrots, and beets bring caramelized, fork-tender depth straight from a hot oven. The real standout is the coconut herb dip: full-fat coconut milk is simmered down until thick and luscious, then stirred together with fresh garlic, lemon juice, parsley, and chives for something that tastes genuinely indulgent. Fresh strawberries, blueberries, grapes, and cucumber rounds fill out the board with color and brightness, making the whole spread look like something you'd see at a fancy dinner party. It serves six, so it's ideal for a weekend gathering where you want something impressive without spending the whole day in the kitchen. Everything comes together in well under an hour, and the visual payoff — jewel-toned beets, fanned meats, clusters of fruit — is absolutely worth the effort.
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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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