Vegetable platter "Christmas wreath"

Ingredients:

Onion dip

• 1 tbsp. l. olive oil
• 2 large shallots, finely chopped (about 1 cup)
• 1 teaspoon balsamic vinegar
• 1 cup Greek yogurt, 2% fat
• 1/4 cup whole milk
• 1/4 cup finely chopped fresh chives

Vegetable wreath

• 6 cups broccoli florets or broccolini
• 3 cups green beans, ends trimmed (about 12 oz.)
• 2 heads Romanesco cabbage, cut into florets (about 6 1/2 cups)
• 12 shishito peppers
• 9 red cherry tomatoes or grape tomatoes
• 1 teaspoon olive oil

Preparation:

1. Dip sauce:

   
   In a small skillet, heat the olive oil over medium-high heat. Add the shallots and 1/2 teaspoon salt and cook, stirring frequently, until translucent and softened, about 5 minutes. Add 1/4 cup water and the balsamic vinegar. Reduce the heat to medium and cook, stirring occasionally, until the shallots are soft and caramelized, 12 to 15 minutes; let cool slightly.
   
2. In a medium bowl, combine the shallots, yogurt, milk, green onions, 1/2 teaspoon salt, and 1/4 teaspoon black pepper until smooth. Cover and refrigerate for 30 minutes before serving. The sauce can be refrigerated overnight if making in advance.
3. While the sauce is cooling, bring a large saucepan of water to a boil over high heat and season generously with salt. Fill a large bowl with ice water. Set aside.
4. Carefully lower the broccoli into the boiling water and cook until the florets are bright green and crisp-tender, about 1 minute. Using a slotted spoon, transfer the broccoli to ice water to stop the cooking and preserve the bright green color. Once the broccoli has cooled, transfer the florets to a paper towel-lined plate to pat dry.
5. Add the green beans to the boiling water and cook until bright green, about 1 minute. Using a slotted spoon or tongs, transfer the green beans to ice water to stop the cooking and preserve their bright green color. Once the beans have cooled, transfer them to a plate lined with paper towels to drain.
6. Add the romanesco florets to the boiling water and cook until bright green and crisp-tender, about 3 minutes. Using a slotted spoon, transfer the florets to ice water to stop the cooking and preserve the bright green color. Once the romanesco florets have cooled, transfer them to a paper towel-lined plate to drain.
7. Heat a medium skillet over medium-high heat. Once hot, add the olive oil, shishito peppers, and 1/4 teaspoon salt and cook, stirring, until they begin to brown, about 2 minutes. Be careful not to overcook the peppers, or they will lose their color and become too soft. Remove the peppers from the skillet and set aside to cool.
8. On a 45 cm round platter, arrange the broccoli, green beans, Romanesco kale, and shishito pepper in a large ring, forming a wreath shape and alternating the vegetables lengthwise. Add three bunches of cherry tomatoes (three tomatoes per bunch) for a pop of color. Serve with onion dipping sauce.