Preheat oven to 325°F and spread 1 cup broccoli, 1 cup cauliflower and 1 cup carrots on a rimmed baking sheet. Drizzle with 1/4 cup of olive oil and season with 1 teaspoon salt and 1/2 teaspoon pepper. Roast for 35-45 minutes or until tender.

Raise oven temperature to 400°F and spread potatoes on a rimmed baking sheet. Drizzle with remaining tablespoon of olive and remaining salt and pepper. Roast for 30 minutes, or until potatoes are tender and golden-brown.

To make broccoli cheddar dip, transfer roasted broccoli to a food processor and pulse until finely chopped. Add 4 ounces of cream cheese, cheddar cheese and crumbled bacon, and pulse until just combined.

To make buffalo cauliflower dip, transfer roasted cauliflower to a food processor along with 4 ounces cream cheese, mayonnaise and buffalo wing sauce. Process until smooth. Top with blue cheese crumbles.

To make carrot hummus, transfer roasted carrots to a food processor along with chickpeas, walnuts, lemon juice and feta cheese. Process until smooth, adding water one tablespoon at a time to achieve desired consistency.

To assemble, arrange dips, roasted potatoes, broccoli florets, cauliflower florets, baby carrots, snacking tomatoes, crackers and sliced baguette on a large platter or board.