Salads

Fresh Vegetable Platter

Name: Fresh Vegetable Platter
Yield: 1
Ingredients: 3.53 oz (100 g) cucumber; 3.53 oz (100 g) tomatoes; 3.53 oz (100 g) sweet bell pepper; 0.07 oz (2 g) fresh thyme; 0.18 oz (5 g) leaf lettuce; 0.11 oz (3 g) fresh parsley; 0.07 oz (2 g) fresh dill; 0.71 oz (20 g) cherry tomatoes

Ingredients, directions, and nutrition — adapted for your kitchen.

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Fresh Vegetable Platter — AI-generated serving illustration. About the images

Ingredients & directions

Servings

Net amounts for prepared ingredients. Cups and spoons require verified ingredient densities and are not calculated using a blanket grams conversion.

Ingredients

cucumber3.53 oz (100 g)
tomatoes3.53 oz (100 g)
sweet bell pepper3.53 oz (100 g)
fresh thyme0.07 oz (2 g)
leaf lettuce0.18 oz (5 g)
fresh parsley0.11 oz (3 g)
fresh dill0.07 oz (2 g)
cherry tomatoes0.71 oz (20 g)

Directions

Cut the vegetables into wedges and arrange on a platter.
Garnish with herbs.

Allow enough pan space and oven capacity when scaling. Do not multiply cooking times by the serving count.

Nutrition per original serving

70kcal

3.7 gProtein

0.4 gFat

12.9 gCarbs

Values from the original calculations; not recalculated after regional substitutions. Nutrition per serving stays the same when scaling. Check allergens against the products you use.

This recipe is provided for personal use.

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