How To Make A Vegetable Tray
Servings: 4 or more, depending on amounts
Calories: 55kcal
This guide on how to make a vegetable tray is great for parties and holiday celebrations! Use fresh, colorful veggies and flavorful dips to create a veggie platter for a crowd-pleasing snack or appetizer in only 20 minutes!
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Ingredients
- Rainbow carrots
- Zucchini
- Summer squash
- Snap peas
- Bell peppers
- Green onions
- Heirloom cherry tomatoes
- Broccoli florets
- Radishes
- English cucumbers
- Dips: Homemade ranch dressing, hummus, or dips of choice.
Instructions
- Make or buy all your dips the day before. Cover and store in the refrigerator.
- Prep all your vegetables the day before your party. Wash and dry, then cut large veggies into small pieces. Store in air-tight container or arrange platter.
- Arrange platter. If arranging the day before, cover tightly with plastic wrap and store in the fridge. Can also arrange on a platter and cover well.
Notes
- Tips and tricks: Be sure to read the entire post for tips to make this an awesome veggie tray.
- Vegetable substitutions: This recipe is written for the vegetables I used, but feel free to change out any veggie for something else.
- How much to make: Think about 5 pieces of vegetables per person (so 50-60 pieces for 10-12 guests). Have about 3 tablespoons of dip per person (so about 1 3/4 - 2 cups for 10-12 guests). For non-vegetable items like naan or pretzels, have about 2 per person (so 20-24 pieces for 10-12 guests).
- Make ahead: Make vegetable trays up to a day before. Leave any non-vegetable items off the tray (such as naan, pretzels, etc.), then wrap the tray tightly in plastic wrap and store in the fridge. Add the remaining items before serving.
- Leftover veggies: Use leftovers in stir fry, omelets, casseroles, or soup.
Nutrition
Calories: 55kcal | Carbohydrates: 11g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 38mg | Potassium: 567mg | Fiber: 4g | Sugar: 6g | Vitamin A: 6486IU | Vitamin C: 81mg | Calcium: 46mg | Iron: 1mg