Roasted Crudités Platter with Wasabi Dipping Sauce

[kirra]

Roasted Crudités Platter with Wasabi Dipping Sauce

This dish is packed with the fresh, summer flavors of zucchini and roasted vegetables. Try it for a party appetizer or a healthy snack.

Ingredients:

Roasted Vegetables:

2 red bell peppers, cut into 1 inch wide strips
2 yellow bell peppers, cut into 1 inch wide strips
10 green onions, cut in half diagonally
1 pound baby carrots, sliced in half
2 zucchinis, cut into 1 inch slices
2 tablespoons flaxseed oil (or olive oil)
Salt and pepper to taste
Sesame seeds for garnish

Wasabi Dipping Sauce:

1 cup reduced fat sour cream
2 teaspoons prepared wasabi
1 teaspoon freshly grated ginger
1 tablespoon chives, minced
1 teaspoon sesame oil
1/2 teaspoon dry mustard
Salt and pepper to taste

Preparation:

Roasted Vegetables:
Preheat oven to 325°F.

In a large bowl, toss red and yellow peppers, onions, carrots and zucchini with flaxseed oil. Season with salt and pepper to taste.

Spread vegetables on a large baking sheet and roast in oven for 15-20 minutes or until your veggies are tender and lightly caramelized. Let cool.

Wasabi Dipping Sauce:
In a medium-sized bowl, whisk together wasabi sauce ingredients. Mix well and season with salt and pepper. Cover and store in the refrigerator until ready to use. Dipping sauce can be made up to a day in advance.
Makes 10-12 servings.

Note: Roasted veggies can be made a day in advance and stored in zip top bags until ready to serve.