Makes about 12 servings

Although there's a long ingredient list for this recipe, it's simple to prepare and offers a stunning presentation of green, white, and orange layers that look pretty when sliced. Serve this as an appetizer or as a light vegetarian main course.

If you have a mandoline, cut long spaghetti-like strands of carrots to line the serving plates. Drizzle the Creamy Horseradish Sauce over each slice and garnish with a sprig of fresh dill or basil.

For the patés

Vegetable oil cooking spray

3 cups broccoli florets

3 cups cauliflower florets

3 cups thinly sliced carrots (about 6 carrots)

1 tablespoon olive oil

1 cup coarsely chopped onion

4 cloves garlic, minced

1 cup cooked brown rice

3 eggs, divided (lightly beaten separately)

¼ cup freshly grated Parmesan cheese

2 tablespoons minced fresh basil or 1 teaspoon dried basil

3 tablespoons fresh lemon juice, divided

½ teaspoon freshly ground pepper, divided

3/8 teaspoon salt, divided

¼ teaspoon red pepper flakes

1 tablespoon snipped fresh dill or 1 teaspoon dried dill

For the sauce

½ cup plain yogurt

2 tablespoons fresh lemon juice

1 tablespoon prepared horseradish sauce

1 tablespoon snipped fresh dill or ½ teaspoon dried dill

¼ teaspoon Tabasco sauce, or to taste

1/8 teaspoon salt, or to taste

To complete the recipe

Sprigs of fresh dill or basil for garnish

To make the patés, preheat the oven to 350°F. Use cooking spray to lightly oil a 9-inch loaf pan; line the bottom and long sides of the pan with wax paper or baking parchment. Lightly spray with vegetable oil.