Vegetable Tray (serves 15-20) Recipe

Wash and dry

Thoroughly rinse all fresh vegetables under cold running water. Use a clean towel or salad spinner to dry vegetables well; dry vegetables hold up better and prevent dips from getting watery.

Prep carrots and celery

Trim carrot ends if needed. If using large carrots, cut them into 3" sticks. Trim celery, remove any strings, and cut into 3" sticks. Place in a large bowl or container and refrigerate until assembly.

Prepare cucumbers

Slice English cucumbers into 1/4" rounds. If you prefer a brighter flavor, toss cucumber slices with 1 tablespoon fresh lemon juice and 1 teaspoon olive oil; season lightly with salt and pepper. Chill until assembly.

Slice peppers and radishes

Core and seed bell peppers, then cut into 1/2" strips. Halve or quarter radishes depending on size. Keep peppers and radishes chilled in separate containers.

Cut broccoli & cauliflower

Cut broccoli and cauliflower into small, bite-sized florets (about 1"–1.5" pieces). If florets are larger, blanch briefly (see next step) or reduce size so they’re easy to pick up.

Blanch (optional) for sturdier presentation

If making the tray several hours ahead or if you prefer brighter color and tender-crisp texture, blanch broccoli and cauliflower: bring a large pot of salted water to a boil, add florets for 45–60 seconds, then immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Prep peas and tomatoes

Trim ends from sugar snap or snow peas if necessary. Leave grape/cherry tomatoes whole (or halve if very large).

Store until assembly

Cover all prepped vegetables and keep refrigerated. If transporting, arrange in shallow containers with a damp towel to maintain freshness.

Select and portion dips

Choose dips (ranch, hummus, tzatziki) and transfer into serving bowls. For a tray serving 15–20 people, allocate about 3 cups ranch, 2 cups hummus, and 1 cup tzatziki. Chill until ready, or leave at room temperature 15–20 minutes before serving for easier dipping.

Finish dips (if making homemade)

If making dips from scratch, prepare them earlier in the day so flavors meld. Taste and adjust seasoning with salt, pepper, or a squeeze of lemon. For hummus, garnish with a drizzle of olive oil and a sprinkle of paprika or chopped parsley.

Season vegetables lightly

Just before arranging, lightly toss cucumber slices and peas (if desired) with 1 teaspoon olive oil, a pinch of coarse salt and pepper to enhance flavor. Do not overdress or they will get soggy.

Choose a large shallow platter or disposable tray roughly 18"–20" long for serving 15–20 people. Place the dips in bowls first: one large bowl for ranch in the center or spaced evenly, and two smaller bowls for hummus and tzatziki. This anchors the display and keeps dips from being smothered by vegetables.

Arrange vegetables around dips in groups by type for visual impact and easy selection. Place taller items like carrot and celery sticks upright or fanned out to add height. Alternate colors—red peppers next to green broccoli, orange carrots next to white cauliflower—to create contrast.

Fill gaps with grape tomatoes, radish halves, olives, and pickled vegetables. Scatter parsley sprigs for a fresh look. Place crackers or pita chips in separate bowls or along one edge of the tray to avoid sogginess.

Final touch: lightly drizzle one teaspoon of olive oil over broccoli or cauliflower if they are blanched and look dry. Sprinkle a few cracks of black pepper or a pinch of coarse salt over cucumber slices if you seasoned them earlier.

Cover with plastic wrap if making ahead and refrigerate. For best freshness, assemble no more than 4–6 hours in advance; if prepped earlier, keep components chilled and assemble within 24 hours.