Roasted Veg & Cheese Grazing Platter with Cranberry Sauce

Ingredients

Roasted Vegetables

• 1 cup cherry tomatoes
• 1 cup zucchini, sliced
• 1 cup bell peppers (red & yellow), sliced
• 1 cup carrot sticks
• 2 tablespoons olive oil
• Salt and black pepper, to taste
• 1 teaspoon dried thyme or rosemary

Cheese Selection

• ½ cup crumbled feta
• ½ cup cheddar cheese, cubed
• ½ cup gouda or brie, sliced

Cranberry Sauce

• ½ cup fresh or canned cranberries
• 2 tablespoons honey or maple syrup
• 1 tablespoon orange juice
• Pinch of ground cinnamon

Extras

• Crackers or toasted baguette slices
• Mixed nuts (almonds, walnuts, or pecans)
• Fresh herbs, for garnish

Instructions

1. Roast the Vegetables

Preheat oven to 400°F (200°C).

Place cherry tomatoes, zucchini, bell peppers, and carrots on a baking sheet. Drizzle with olive oil, season with salt, pepper, and dried herbs, and toss to coat evenly.

Roast for 20–25 minutes, until tender and lightly caramelized.

2. Make the Cranberry Sauce

In a small saucepan over medium heat, combine cranberries, honey (or maple syrup), orange juice, and cinnamon.

Simmer for 5–7 minutes, stirring occasionally, until the sauce thickens. Remove from heat and allow to cool slightly.

3. Assemble the Grazing Platter

Arrange roasted vegetables, cheeses, crackers, and nuts on a large serving board or platter.

Place cranberry sauce in a small bowl and set it in the center.

4. Garnish and Serve

Scatter fresh herbs over the platter for color and freshness. Serve immediately or at room temperature.