This board is built for grazing — smoky slices of cured pork, silky smoked salmon, and crisp bacon pieces fanned out alongside vegetables roasted until golden and tender at the edges. Sweet, juicy strawberries, blueberries, and grapes bring bright pops of color between the savory sections, while briny olives add a salty counterpoint. The real showstopper is the herb dip: full-fat coconut milk is gently simmered down until thick and velvety, then finished with garlic, lemon juice, and a generous handful of fresh parsley and chives for a bright, herby finish. Roasting the zucchini, carrots, and beets separately keeps their colors and textures distinct, so every wedge and stick still holds its own on the platter. Finished with a few sprigs of fresh rosemary and thyme, this board looks as good as it tastes and comes together with minimal hands-on effort. It's an easy, crowd-pleasing option to build for a lactose free spread.
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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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