This board is built for grazing, with layers of salty cured meats, smoky salmon, and briny olives balanced against juicy strawberries, blueberries, and grapes for natural sweetness. Roasting the zucchini, carrots, and beets brings out a deep, caramelized flavor that holds its own next to the richer proteins, and the color contrast between the ruby beets and golden carrots makes for a genuinely striking spread. The real standout is the coconut herb dip — full-fat coconut milk simmered down until thick and glossy, then brightened with garlic, lemon, and fresh herbs, so it coats the back of a spoon and clings perfectly to the vegetables. Crisped bacon pieces add a satisfying crunch scattered throughout, tying the savory and sweet elements together. It's an easy make-ahead spread that comes together in stages, so you're not stuck at the stove while guests arrive. This is a genuinely solid pick for a dairy free gathering, with plenty of variety to keep every plate interesting.
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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.
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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