Roasted Vegetable Platter

1. Preheat the oven to 400°F (200°C).
2. Toss Brussels sprouts, carrots, and cauliflower in olive oil, salt, and pepper.
3. Spread the vegetables on a baking sheet.
4. Roast for 25-30 minutes until tender and slightly caramelized.
5. Garnish with fresh herbs before serving.

Stuffed Mini Peppers

1. Preheat the oven to 375°F (190°C).
2. Cut the tops off the mini peppers and remove seeds.
3. In a bowl, mix cream cheese, cheddar cheese, chives, salt, and pepper.
4. Fill each pepper with the cheese mixture.
5. Bake for 15-20 minutes until the cheese is bubbly.

Veggie Sushi Rolls

1. Place a bamboo sushi mat on a clean surface.
2. Lay a sheet of nori on the mat.
3. Spread 1/4 cup of sushi rice evenly on the nori.
4. Arrange cucumber, carrot, and avocado in a line across the rice.
5. Roll tightly and slice into pieces. Serve with soy sauce.

Spinach and Artichoke Dip

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, combine spinach, artichokes, cream cheese, sour cream, Parmesan, and garlic powder.
3. Spread the mixture in a baking dish.
4. Bake for 20-25 minutes until bubbly.
5. Serve warm with crackers or bread.

Caprese Skewers

1. Thread a cherry tomato, a basil leaf, and a mozzarella ball onto a skewer.
2. Repeat until all ingredients are used.
3. Drizzle with balsamic glaze before serving.

Vegetable Spring Rolls

1. Soak rice paper wrappers in warm water until pliable.
2. Place lettuce, carrots, bell peppers, and mint in the center.
3. Fold the sides over the filling and roll tightly.
4. Serve with peanut dipping sauce.

Hummus and Veggie Dippers

1. In a food processor, combine chickpeas, tahini, lemon juice, garlic, and olive oil.
2. Blend until smooth and creamy.
3. Adjust seasoning to taste.
4. Serve with assorted vegetable dippers.