The great thing about this appetizer is how easy it is to customize! You can use vegetables that you have on hand, from your garden, or even pre-cut veggies. As long as it tastes good and can be eaten raw, they’re a great option. Here is a list of some of the more popular veggies for your tray.
Cherry tomatoes (or grape tomatoes)
Bell peppers or mini peppers
How To Assemble A Veggie Tray
Choose your veggies. You can opt for the basics like carrots, celery, and tomatoes, or add seasonal veggies like asparagus and zucchini.
Assemble the platter. Start by scooping your dips (you should have at least 2) into small bowls and placing them at opposite ends of the platter. Scatter the veggies around the tray, placing them in groups or artfully creating a mosaic of color.
Add some color to your tray by serving veggies and dips on a bed of lettuce leaves.
Try to include at least 4-5 different vegetables for a variety of color.
Add some crackers, bread or marinated olives to your tray for visual and textural interest.
There are a few veggies that will benefit from a quick blanche to make them easier to bite into, like asparagus, cauliflower and green beans, so pay attention to that when planning your platter. To blanche, boil some salted water and dip the veggies in for about a minutes, then “shock” them in ice water.
Consider peeling any vegetables that have a tougher skin, like carrots, cucumbers and celery.
Add fresh herbs or sprinkle some seasoning on the tops of dips to signify the flavor or add contrast.
Plan for about half a cup of vegetables per person and ¼ cup of dip.
Frequently Asked Questions
How long will a veggie platter stay fresh?
Cut veggies can be left out for a maximum of 2 hours. After that, your crudites and dips should be covered and refrigerated.
Can you make a vegetable platter in advance?
This is a great make ahead appetizer! Get all the peeling and cutting out of the way up to 24 hours in advance and store in airtight containers in the fridge. Make your dips a day ahead of time, too. You can arrange your tray a few hours in advance, just make sure to keep it covered in the fridge.
Should you peel cucumbers for a veggie tray?
English cucumbers (the long, skinnier kind that are sold wrapped in plastic) don’t need to be peeled. Regular cucumbers tend to have a waxy skin that is best when peeled.
Is it cheaper to make your own veggie tray?
Definitely! In a pinch, you can grab a tray already made up, but it will be more economical to purchase your own fresh veggies and cut them yourself. Plus, this way you can guarantee their freshness.
For storage, place leftovers in airtight storage bags or containers in the fridge and they will stay fresh for several days. Keep in mind that cut veggies will dry out over time.
Dips should be stored separately and in airtight containers in the fridge for up to 2-3 days.
2bell peppersany color, seeded and cut Into sticks
1cucumbersliced into coins or sticks
3cupsassorted dips, such as hummus, ranch or onion dip
Wash, peel, and chop up vegetables into sticks or large pieces.
Scoop dips Into small bowls and arrange on a large platter.
Arrange vegetables around the dips. Serve Immediately or refrigerate (covered) up to 4 hours.
Note that nutritional information is approximate and will vary by what you include on your veggies tray.
The amounts are not an exact science. Keep it simple – add a bunch of chopped up vegetables to a tray and add a couple of dips. That’s it!
Place leftovers in airtight storage bags or containers in the fridge and they will stay fresh for several days. Keep in mind that cut veggies will dry out over time. Dips should be stored separately and in airtight containers in the fridge.
Plan for about half a cup of vegetables per person, and ¼ cup of dip.
Chop vegetables up to 24 hours in advance and store in airtight containers in the fridge. Make your dips a day ahead of time, too. You can arrange your tray a few hours in advance, just make sure to keep it covered in the fridge for up to 2-3 days.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.