Fruit and Vegetable Appetizer Board. Just in time for the 4th of July holiday, we are whipping up delicious dips to feed your crowd. Featuring both sweet and savory dips, and a selection of grilled and fresh vegetables and fruits, fresh bread and crackers, this board has something for everyone. This board is packed with so much nutrition and flavor, that you can skip the meal and just party on celebrating our Independence Day. All dips are vegan, gluten free and dairy free.

Tools of the Trade for this recipe:

George Foreman Indoor Outdoor Grill. Check out my complete review of this grill here, and take a look at all of the recipes that I have been grilling and why it makes your grilling indoors or outdoors, so much easier. This post contains affiliate links.

This recipe features fresh kale, fresh spinach, cherry tomatoes and fresh herbs. (which I grew myself) There is nothing that tastes better than growing your own vegetables and herbs. If you don't have a big yard like I don't, check out this organic patio garden that I planted--I love this. All of my herbs and some vegetables come from my very own patio!

What Should You Serve On An Appetizer Board?

First and foremost, an appetizer board in my house will always include healthy and delicious food. No processed, chemical and preservative laden foods are welcome here.

We start with fruits and vegetables. In this appetizer board, I have 2 savory dips (kale spinach and zucchini onion) and 1 sweet fig dip. For those savory flavors, we have carrots, mushrooms, tomatoes, peppers, squash and grilled sweet potatoes. Also included are mini french bread bites and sweet potato and beet crackers. For the sweet dip, we serve strawberries, pineapple, and watermelon.

Print Pin 5 from 1 vote Fruit And Vegetable Appetizer Board Just in time for the 4th of July, you can whip up this yummy appetizer board packed with nutrition and flavor.

Prep Time 20 minutes Cook Time 30 minutes Total Time 50 minutes Servings 8 Calories 87 kcal Author greenschemetv Ingredients Fruits and Vegetables 1-1/2 cup fresh mushrooms

1-1/2 cup butternut squash

1-1/2 cup baby carrots

1-1/2 cup cherry tomatoes

1-1/2 yellow pepper, sliced

1-1/2 cup watermelon, sliced

1-1/2 cup pineapple, sliced

1-1/2 cup strawberries

2 cups gluten free crackers

8 slices french bread, sliced into small pieces

2 tbsp olive oil optional

1/2 tsp salt

1/4 tsp pepper Chile Lime Sweet Potatoes 2 large sweet potatoes, sliced

1/8 cup olive oil

2 tbsp chile lime seasoning

1 tsp sea salt Zucchini Onion Dip 2 zucchini, peeled

1/2 cup green onions or leeks

1/2 cup vegan cream cheese

4 cloves garlic

1/8 cup olive oil optional

1 tsp sea salt

1 tsp granulated garlic

1 tsp black/white sesame seeds

1 tsp garlic chives for garnish Kale Spinach Avocado Dip 1 ripe avocado

1 cup fresh kale, stems removed

2 cups fresh spinach

1/2 red onion, chopped

1 tsp sea salt

3 tbsp olive oil optional

4 cloves garlic

1 tsp granulated garlic

1 lemon, juice of 1 lemon Sweet Fig Dip 6 dried figs, soaked 2 hours in 1 cup water, water preserved

1 cup raw cashews, soaked 2 hours and drained

1/2 tsp sea salt

2 tbsp maple syrup

1 lemon, juice of 1 lemon

3/4 cup fig soak water. Add more if needed. Instructions Fruits And Vegetables Brush grill with olive oil. Sprinkle salt and pepper on butternut squash and mushrooms, and add to grill. Grill approximately 4-6 minutes or until cooked but still slightly firm.



Sliced fruits and vegetables as indicated. Add any other fruits or vegetables that you have and would like to add to the dips. Slice bread. Serve vegetables with zucchini onion dip and kale spinach avocado dip and fruits with sweet fig dip. Garnish dips with your favorite herbs. I used garlic chives for the vegetable dips and cilantro for the sweet fig dip.

Grilled Chile Lime Sweet Potatoes Spread sweet potatoes in baking dish, and add olive oil, chili lime and salt. Mix well. Cook in microwave for 2 minutes. Brush olive oil on grill. Place sweet potatoes on grill and grill on high for 3 minutes or until grill marks appear. Flip sweet potatoes and reduce heat to 2. Cover grill and cook an additional 6-8 minutes or until sweet potatoes are tender, but not over cooked. Remove from grill and serve plain or with dips.

For more photos, see https://www.greenschemetv.net/grilled-chile-lime-sweet-potato-wedges/ Zucchini Onion Dip Mix all ingredients except sesame seeds in food processor until smooth. Add sesame seeds and stir manually.

For more photos, see https://greenschemetv.net/zucchini-onion-dip/ Kale Spinach Avocado Dip Mix all ingredients in food processor until blended, but leaving some texture from spinach and kale. For more photos, see https://greenschemetv.net/kale-spinach-avocado-dip/ Sweet Fig Dip Soak figs in water for 2 hours. (Preserve water) Soak, separately, raw cashews for 2 hours and drain Chop figs. Add all ingredients to high speed blender and blend until smooth, adding additional fig soak water if needed. For more photos, see https://greenschemetv.net/sweet-fig-dip/ Notes I used butternut squash, cherry tomatoes, yellow pepper, mushrooms, and baby carrots for the vegetables. I chose to grill the butternut squash and mushrooms, but you can chose any vegetables that you like and either grill some or serve them raw. Nutrition Calories: 87 kcal

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Kale Spinach Avocado Dip