Go Back
Overhead view of a beautiful vegetable tray! Complete with homemade ranch!

How To Make A Vegetable Tray

Course: Appetizer, Snacks, Vegetables
Cuisine: American
Keyword: Dips, How to make a vegetable tray, How to make a veggie tray, Platter, Vegetable tray, Veggie tray
Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4 or more, depending on amounts
Calories: 55 kcal
Author: Malinda Linnebur

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 crowd-pleasing snack or appetizer in just 20 minutes!


  • 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.


  1. Make or buy all your dips the day before. Cover and store in the refrigerator.

  2. 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.

  3. 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.

Recipe 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 Facts
How To Make A Vegetable Tray
Amount Per Serving
Calories 55 Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Sodium 38mg2%
Potassium 567mg16%
Carbohydrates 11g4%
Fiber 4g17%
Sugar 6g7%
Protein 3g6%
Vitamin A 6486IU130%
Vitamin C 81mg98%
Calcium 46mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet. Since different brands of ingredients have different nutritional information, the information shown is just an estimate.