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Chimichurri vegie roast grazing board

Serves: 5
Prep: 15
Cook: 25

    Looking for a truly unique plant-based celebration meal? This grazing board featuring Vegie Delights™ Vegie Roast is a fresh and delicious twist on tradition!

    Read our tips to styling the perfect grazing platter and for more delicious platter ideas take a look at our grazing platter recipe collection.


    • 1 Vegie Delights™ Vegie Roast
    • 2 teaspoons extra virgin olive oil
    • 1 tablespoon finely chopped parsley
    • 1 cup rocket leaves
    • 5 slices ciabatta bread
    • 4 (500g) truss tomatoes, sliced
    • 1cm thick
    • 1/4 rockmelon (400g) cut into wedges
    • 1/2 cup (125g) roasted capsicum pieces
    • 200g mixed cherry tomatoes, halved
    • 1/4 cup mixed olives
    • 2 fresh figs, quartered
    • 1/3 cup chimichurri sauce*
    • Fresh herbs for garnish
    • Sea salt and black pepper


    1. Heat oven to 180C and line a baking dish with greaseproof paper.
    2. Place Vegie Delights Vegie Roast on tray, drizzle with oil and sprinkle all over with parsley.
    3. Place in oven to cook for 25 minutes.
    4. Once cooked, slice and cover.
    5. Take a large grazing platter or wooden board and arrange ingredients around the board, top with the Vegie Roast and a drizzle of chimichurri over the top, garnish with herbs, season with sea salt and black pepper and serve.


    • * If you can’t find chimichurri or have time to make it, simply use a good quality vegan pesto.

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