How To Make A Veggie Tray
Learn how to make a simple veggie tray filled with cut up vegetables and dips. A vegetable tray makes a wonderful appetizer for parties and gatherings.
Servings: 12
Ingredients
- 1 red bell pepper, sliced into strips
- 1 yellow bell pepper, sliced into strips
- 16 ounces baby carrots
- 16 ounces radishes
- 4 celery stalks, cut into sticks
- 1 cucumber, sliced
- 8 ounces black olives
- 16 ounces cherry tomatoes
- 1 cup broccoli, chopped
- 1 cup cauliflower, chopped
- 2-3 favorite dips
Instructions
- Place dips in small bowls. If using olives, place them in a small bowl. Arrange bowls on a serving tray or platter.
- Arrange cleaned and cut vegetables around the bowls of dips and olives.
- Serve or cover and refrigerate until ready to serve.
Video
Notes
- Platter: Choose a platter according to how many guests you will be serving. Round, rectangle, or square platters all work well. Even a sheet pan or large cutting board will work.
- Make ahead: You can prepare the dips and cut the vegetables the day before serving. When you are ready, assemble on the platter.
- Serving: You can estimate about 1 cup of vegetables per person.
- Dips: Try using bottled dressings or simply combine sour cream and a seasoning packet of ranch for a simple ranch dip.
Nutrition
Calories: 66kcal | Carbohydrates: 9g | Protein: 2g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Sodium: 360mg | Potassium: 408mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5917IU | Vitamin C: 40mg | Calcium: 51mg | Iron: 1mg