Veggie Tray Recipe

Wash and prepare

Rinse all vegetables under cold running water. Pat dry with clean towels or spin dry in a salad spinner. This reduces excess moisture so the tray looks fresh longer.

Cut and size

Trim celery and cut into approximately 3-inch sticks. Slice cucumber into 1/4-inch rounds. Core and seed bell peppers, then cut into 2-3 inch strips. Halve or quarter radishes depending on size. Break broccoli and cauliflower into small, bite-sized florets. Leave cherry tomatoes whole and baby carrots as-is.

Blanch (optional)

If you prefer milder, bright-green broccoli and snap peas, bring a pot of salted water to a boil. Blanch broccoli and snap peas 45-60 seconds, then immediately transfer to an ice bath to stop cooking. Drain and dry thoroughly before arranging. Cauliflower can be left raw or blanched 30-45 seconds if desired.

Dry and chill

Ensure all vegetables are well drained and patted dry. Chill briefly on a tray in the refrigerator (10–15 minutes) if making ahead so they keep crisp on the serving platter.

Prepare dips

If using store-bought dips, transfer them to serving bowls. For quick homemade ranch: whisk 1 cup sour cream or Greek yogurt with 1/2 cup mayonnaise (optional), 1 tsp dried dill, 1/2 tsp garlic powder, 1/2 tsp onion powder, 1 tsp lemon juice, salt and pepper to taste. For quick hummus, thin canned or store-bought hummus with 1–2 tbsp water or olive oil if needed.

Garnish dips

Sprinkle chopped parsley over the ranch, drizzle 1 tsp olive oil over hummus, and top tzatziki with chopped dill and a light grind of black pepper. Place small spoons in each dip bowl.

Choose platter

Select a large, shallow tray or platter with room for vegetables and 2–3 dip bowls. If serving a crowd, use a rimmed baking sheet or wooden board.

Place dip bowls on the tray first, spacing them evenly (center and one side, or evenly around the platter). This creates focal points and makes arranging vegetables easier.

Arrange vegetables around the dip bowls in groups by type and color. For visual appeal, place contrasting colors next to each other (e.g., orange carrots beside green celery, red peppers beside cauliflower). Fan cucumber rounds in overlapping rows, stack bell pepper strips in small bundles, and pile broccoli and cauliflower in small mounds. Fill gaps with cherry tomatoes, radishes, olives, and snap peas to create a full, abundant look.

Keep frequently chosen items (carrots, cherry tomatoes, celery) in easy-to-reach spots. If you blanched any vegetables, arrange them first to avoid excess moisture running onto other items.

Finish with garnishes: sprinkle chopped parsley over sections of the tray, add lemon wedges near the tzatziki or hummus, and lightly grind black pepper over cucumber or tzatziki if desired. Scatter a few olives as accents.

Serve immediately, or cover loosely with plastic wrap and refrigerate up to 8 hours. If making more than a few hours ahead, store vegetables and dips separately and assemble within 30–60 minutes of serving for best texture.