Name: Vegetable Rustica Platter
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Yield: 15 servings
Cuisine: Italian
Ingredients: 3/4 lb cauliflower, cut into small florets (no bigger than a large gumball); 1 small acorn squash, cut in 1/2-inch wedges; 1 head radicchio, cut in 8 wedges; 1/2 of a 32 oz pkg Wegmans Mini Sweet Peppers, washed; 2 organic zucchini or yellow squash, halved, each half sliced lengthwise into 4 batons; 1 medium fennel bulb, peeled, cleaned, tops trimmed, cut 1/2-inch wedges; 9 Tbsp Wegmans Pure Olive Oil, divided; Salt and pepper to taste; 2 oz Italian Classics Shredded Parmigiano Reggiano (Cheese Shop)

Vegetable Rustica Platter

5 (2)

Indulge in an array of garden-fresh veggies, perfectly roasted and flavored with parmesan, a delightful side dish for any meal.

120 calories/servingServing Size is 4 oz; about 1 cup

See Nutrition Information

Serving Size is 4 oz; about 1 cup

Prep Time

15 mins

Cook Time

40 mins

Total Time

55 mins

Servings15

Ingredients

Servings: 15

3/4 lb cauliflower, cut into small florets (no bigger than a large gumball)
1 small acorn squash, cut in 1/2-inch wedges
1 head radicchio, cut in 8 wedges
1/2 of a 32 oz pkg Wegmans Mini Sweet Peppers, washed
2 organic zucchini or yellow squash, halved, each half sliced lengthwise into 4 batons
1 medium fennel bulb, peeled, cleaned, tops trimmed, cut 1/2-inch wedges
9 Tbsp Wegmans Pure Olive Oil, divided
Salt and pepper to taste
2 oz Italian Classics Shredded Parmigiano Reggiano (Cheese Shop)

Ingredients

Servings: 15

Servings15

Price per serving

Directions

Step 1
Preheat oven to 450 degrees. Toss cauliflower, acorn squash, radicchio, peppers, zucchini, yellow squash, and fennel each separately with 1 1/2 Tbsp olive oil; season with salt and pepper. Arrange cauliflower and acorn squash in single layer on large parchment paper-lined baking sheet.
Step 2
Roast, 15 min, turning halfway through. Remove from oven; add radicchio and roast 5 min until browned and tender.
Step 3
On second large baking sheet, spread peppers, zucchini, yellow squash and fennel in single layer. Roast 20 min until browned and tender, turning halfway through. Season with salt and pepper.
Step 4
Arrange on serving platter; serve with cheese.

Chef Tip

• This can be prepared ahead of time and chilled. • Best served at room temperature. • Add fresh shaved Parmigiano Reggiano on top of vegetables just before serving. • This recipe is great served on cedar planks, lightly coated in oil.

Note: When servings & ingredients are modified, nutrition & directions may vary.

Nutritional Information

Nutrition information per serving. 1 serving is 4 oz; about 1 cup

120Calories

Amount

% Daily Value

Amount

% Daily Value

Total Fat

11.5%

Saturated Fat

10.0%

Trans Fat

0.0%

Cholesterol

5mg

0.0%

Sodium

45mg

1.7%

Total Carbohydrate

2.9%

Dietary Fiber

10.7%

Total Sugars

14.3%

Incl. Added Sugars

0.0%

Protein

6.0%

Vitamin D

0mcg

0.0%

Calcium

70mg

5.4%

Iron

1mg

0.0%

Potassium

368mg

7.9%

Note: Current daily values are based on a standard 2,000 calorie diet.

Vegetable Rustica Platter

Ingredients

Ingredients

Directions

Step 1

Step 2

Step 3

Step 4

Chef Tip