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Samantha Jones

Heartwarming Summer Vegetable Snack Board

A vibrant and refreshing summer spread featuring crisp cucumbers, juicy cherry tomatoes, colorful peppers, and aromatic herbs paired with creamy yogurt-based dips. Quick to assemble and packed with seasonal flavor, this no-cook board is perfect for casual gatherings or light meals.
Rezept drucken Pin Recipe
Vorbereitungszeit 15 Minuten
Gesamtzeit 15 Minuten
Portionen: 5 servings
Gericht: Gerichte
Küche: German/Modern European
Kalorien: 85
Ingredients Method Notes

Zutaten
  

  • 200g cherry tomatoes, halved
  • 2 cucumbers, sliced or cut into sticks
  • 1 red, orange, and green bell pepper, cut into strips
  • Fresh basil leaves
  • Fresh parsley
  • 2 tbsp chopped garlic (optional)
  • 200g plain Greek yogurt (halal-certified) or plant-based alternative
  • Salt
  • Black pepper
  • Ground cumin
  • Chopped dill
  • Lemon juice (optional)
  • Small bowls or ramekins for dips
  • Wooden serving board or large platter

Method
 

  1. Wash all vegetables thoroughly under running water and gently pat dry with a clean cloth.
  2. Cut vegetables into varied shapes (slices for cucumbers, strips for peppers, halves for cherry tomatoes) for visual interest.
  3. Chop herbs fresh and measure spices.
  4. Mix 200g yogurt with 2 tbsp chopped garlic (if using), 1 tbsp chopped dill, ½ tsp salt, ¼ tsp cumin, and black pepper to taste. Adjust consistency if needed.
  5. Create separate dip variations by combining yogurt base with lemon juice and additional herbs as desired.
  6. Arrange vegetables artistically on the board around small bowls of dipped. Garnish with basil and parsley before serving.
  7. Chill for 15 minutes to let flavors meld before serving.

Notizen

Adjust portions based on guest count; store leftovers in an airtight container in the fridge for up to 24 hours.
Substitute yogurt with vegan alternatives like coconut or cashew cream for a plant-based option.
Use seasonal vegetables like zucchini or carrots if available.