Vegetable Platter Recipe
Assorted seasonal vegetables served with ranch dressing.
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Ingredients
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Vegetables
Ranch Dressing
Method
Vegetable Preparation
- 1
Prepare the Carrots
Wash and peel the carrots. Cut them into sticks or rounds, about 1-2 inches in length.
- 2
Prepare the Cucumbers
Wash the cucumbers and slice them into rounds or sticks, about 1-2 inches in length.
- 3
Prepare the Bell Peppers
Wash the bell peppers, remove the seeds and core, then cut them into strips or bite-sized pieces.
- 4
Prepare the Cherry Tomatoes
Wash the cherry tomatoes and leave them whole.
- 5
Prepare the Broccoli Florets
Wash the broccoli, and cut into bite-sized florets.
- 6
Prepare the Radishes
Wash the radishes and slice them into thin rounds or quarters.
Ranch Dressing Preparation
- 7
Combine Ingredients for Dressing
In a medium mixing bowl, add the mayonnaise, buttermilk, dried dill, garlic powder, onion powder, salt, and black pepper.
- 8
Mix the Dressing
Whisk the ingredients together until smooth and well combined. Adjust seasoning to taste.
- 9
Chill the Dressing
Cover the bowl with plastic wrap and refrigerate the dressing for at least 30 minutes to allow the flavors to meld.
Assembly
- 10
Arrange the Vegetables
On a large serving platter, artistically arrange the prepared vegetables in sections or clusters.
- 11
Serve with Dressing
Place the chilled ranch dressing in a small bowl in the center of the vegetable platter for dipping.
