A Vegetarian Charcuterie Board with Marinated Vegetables
A vegetarian charcuterie board with marinated vegetables is a colorful, flexible appetizer that feels abundant without being complicated. This version combines tangy marinated vegetables, a few cheeses, olives, crackers, bread, fruit, and nuts for a board that looks impressive and is easy to assemble.
Ingredients
- 200 grams cucumber sliced into thick half-moons
- 200 grams zucchini sliced into thin ribbons or rounds
- 150 grams roasted red peppers drained and cut into strips
- 150 grams artichoke hearts drained and halved
- 120 grams cherry tomatoes halved
- 60 grams red onion thinly sliced
- 45 milliliters extra-virgin olive oil
- 30 milliliters red wine vinegar
- 15 milliliters lemon juice
- 5 grams honey
- 3 grams Dijon mustard
- 2 grams dried oregano
- 2 grams kosher salt
- 1 gram ground black pepper
- 170 grams marinated olives drained
- 225 grams sharp cheddar cheese sliced
- 225 grams fresh mozzarella pearls drained
- 180 grams hummus
- 200 grams seedless green grapes
- 150 grams strawberries hulled and halved
- 120 grams roasted almonds
- 180 grams assorted crackers
- 180 grams sliced baguette
Instructions
- Place the cucumber, zucchini, roasted red peppers, artichoke hearts, cherry tomatoes, and red onion in a medium mixing bowl.
- In a small bowl, whisk together the olive oil, red wine vinegar, lemon juice, honey, Dijon mustard, dried oregano, kosher salt, and black pepper until well combined.
- Pour the marinade over the vegetables and toss gently until everything is evenly coated. Cover and chill for 30 minutes so the flavors can develop.
- While the vegetables marinate, prepare the remaining board components. Slice the cheddar, drain the mozzarella pearls and olives if needed, wash and dry the grapes and strawberries, and place the hummus into a small serving bowl.
- After chilling, give the marinated vegetables a gentle toss and transfer them to a shallow serving bowl or a section of the board, allowing a little of the marinade to cling without making the board wet.
- Set the hummus bowl on a large board or platter first to anchor the arrangement. Add the bowl of marinated vegetables nearby.
- Arrange the cheddar slices and mozzarella pearls in separate sections around the bowls. Fold or fan the cheddar slices for height and visual texture.
- Fill in open spaces with clusters of olives, grapes, strawberries, roasted almonds, crackers, and sliced baguette, distributing colors and textures evenly across the board.
- Check the board for balance, tucking smaller items into gaps and keeping crackers and bread close to the hummus and marinated vegetables for easy serving. Serve immediately after assembly.
Notes
Nutrition is an approximate estimate per serving based on 8 servings and will vary with the exact crackers, bread, olives, hummus, and cheese used.
Store leftover marinated vegetables in an airtight container in the refrigerator for up to 2 days.