You can roast veggies and call it dinner, or you can roast veggies and turn heads. These seven platters bring big, bold flavors from around the world—no passport required. We’re talking crisp edges, caramelized sweetness, and spice blends that make even broccoli feel glamorous. Ready to upgrade Tuesday night for basically no effort?
1. Moroccan Spice Bazaar Platter
Think warm, fragrant, slightly sweet—like your oven took a quick trip to Marrakech. This platter leans on ras el hanout: an aromatic blend that makes humble veggies taste like they trained with a chef.
What To Roast:
- Carrots, sweet potatoes, red onions, and cauliflower
- Optional: chickpeas for crunch and protein
Seasoning Move:
- Olive oil + ras el hanout + a little honey
- Salt, pepper, and a squeeze of orange or lemon
Toss everything and roast at 425°F (220°C) until edges caramelize. Finish with toasted almonds, chopped dates, and a flurry of cilantro.
Why it slaps: Sweet-spicy contrast, big aroma, and textures for days. Perfect for a crowd or a Sunday meal prep victory lap.
2. Tokyo Street Market Sesame-Ginger Platter
Clean, punchy, and umami-rich, this platter channels your favorite Japanese sides—only bigger and roastier. The sesame-ginger glaze makes every bite pop.
What To Roast:
- Broccoli, shiitake mushrooms, Japanese sweet potatoes (or regular), and snap peas
Glaze It Right:
- Soy sauce or tamari + grated ginger + garlic + sesame oil
- Rice vinegar + a touch of maple or mirin
Roast the veggies with neutral oil first. Toss with the glaze for the last 5-7 minutes so it sticks without burning. Shower with toasted sesame seeds and scallions.
Best use: Add sticky rice and a jammy egg and call it dinner. FYI, leftovers make excellent lunch bowls.
3. Mexican Street Corn–Inspired Fiesta Platter
All the elote vibes, none of the balancing a cob while it drips down your arm. This platter tastes bright, creamy, and smoky with just enough heat.
What To Roast:
- Corn off the cob, zucchini, red bell pepper, red onion, and cherry tomatoes
Flavor Builder:
- Olive oil + chili powder + smoked paprika + cumin
- Finish with lime juice, cotija or feta, cilantro, and a drizzle of crema or mayo-lime sauce
Roast at 425°F until the corn browns and tomatoes burst. Toss with lime zest and a pinch of Tajín if you’ve got it.
When to use: Taco night, BBQ sides, or whenever you want a platter that screams “party.” Seriously, it disappears fast.
4. Mediterranean Herb & Lemon Mezze Platter
Fresh, herby, and sunshiney, this one’s for people who want to feel like they’re snacking on a Greek island. You get briny, zesty, and savory all in one pan.
What To Roast:
- Eggplant, zucchini, cherry tomatoes, red onion, and baby potatoes
Seasoning Essentials:
- Olive oil + garlic + oregano + thyme
- Lemon zest + flaky salt + cracked pepper
Roast hot until edges char slightly. Finish with olives, capers, crumbled feta, and a last squeeze of lemon. Add a drizzle of good olive oil for that glossy moment.
Benefits: Works brilliantly with hummus, warm pita, and grilled chicken or halloumi. It’s a whole vibe.
5. Indian Tandoori Tango Platter
Vibrant color? Check. Tangy heat? Double check. This platter uses a yogurt-based tandoori marinade that clings to every nook and cranny for maximum flavor.
What To Roast:
- Cauliflower, potatoes, red peppers, and red onions
- Optional: paneer cubes for protein
Marinade Magic:
- Greek yogurt + tandoori masala + turmeric + coriander
- Grated garlic + ginger + lemon juice + salt
Marinate for 20-30 minutes (longer if you can). Roast at 450°F (230°C) until charred spots appear. Finish with cilantro and a swipe of mint chutney.
Best served: Over basmati or with naan. IMO, a little raita on the side makes it unstoppable.
6. Middle Eastern Za’atar & Pomegranate Platter
Tangy, herby, and crunchy, this platter knows how to accessorize. Za’atar brings that earthy-thyme-sesame energy, while pomegranate molasses adds tart sweetness.
What To Roast:
- Butternut squash (or pumpkin), Brussels sprouts, red onion, and carrots
Finish Like You Mean It:
- Olive oil + za’atar + lemon juice
- Drizzle of pomegranate molasses + fresh parsley + pomegranate arils
Roast until sprouts crisp and squash caramelizes. Toss warm veggies with extra za’atar so it sticks to the oil.
Perks: Gorgeous on a holiday table, yet easy enough for weeknights. Serve with labneh or tahini sauce to make it sing.
7. Italian Rosemary-Garlic Antipasto Platter
Classic, rustic, and wildly comforting. It’s like nonna came over and slapped your sheet pan with a sprig of rosemary and a blessing.
What To Roast:
- Cherry tomatoes, fennel wedges, baby potatoes, broccolini, and whole garlic cloves
Herb Situation:
- Olive oil + minced garlic + crushed red pepper
- Fresh rosemary + thyme + lemon peel strips
Roast low and slow at 400°F (205°C) for deeper sweetness, then crank to 450°F for the last 5-10 minutes to crisp. Finish with shaved Parm, a splash of balsamic, and torn basil.
How to serve: With crusty bread and olives. Add grilled sausage or white beans to turn it into a full-on meal, trust me.
Pro Tips For All Seven Platters
- Cut for consistency: Aim for similar sizes so everything finishes together.
- Don’t crowd the pan: Use two pans if needed for crisping instead of steaming.
- High heat wins: 400–450°F (205–230°C) is the sweet spot for caramelization.
- Finish strong: Citrus, fresh herbs, and a salty sprinkle make flavors pop.
- Use a metal sheet pan: Better browning than glass, and way easier clean-up with parchment.
Ready to get hooked on roasted veggie platters? Mix and match these seasonings and watch your weeknight dinners level up without a lecture from your wallet. Pick one, preheat the oven, and let your kitchen smell like a world tour—no jet lag required.