Small Tray Of Veggies Recipe

Wash and trim

Rinse all vegetables under cold running water. Pat dry with a clean towel or spin in a salad spinner to remove excess moisture.

Trim carrot ends if needed. If baby carrots are large, cut them lengthwise for easier picking. Trim celery and cut into 3-inch sticks. Halve and seed the mini bell peppers. Slice the mini cucumber into 1/4-inch rounds or lengthwise sticks. Leave cherry tomatoes whole.

If using sugar snap peas, snap off the stem and remove the string by pulling it down the pod if needed.

Select a small tray or platter (about 9x13 inches or smaller). If desired, place small ramekins or bowls on the tray for dips first — one for hummus and one for ranch or yogurt dip.

Arrange vegetables around the dip bowls in groups by type so colors and shapes are attractive and easy to grab. Place sturdier items (carrots, celery) on one side and delicate items (tomatoes, sliced cucumber) on another. Fan slices of cucumber slightly to make a layered look.

Fill in any gaps with remaining pieces, keeping similarly colored vegetables separated for contrast (for example, put peppers between carrots and cucumbers). Aim for an even distribution so every guest can reach a variety.

If you prefer a thinner hummus, stir in up to 2 tablespoons (30 ml) plain Greek yogurt or 1–2 teaspoons water and mix until desired consistency is reached.

If you want a quick herbed yogurt dip: combine 1/2 cup Greek yogurt with 1/4 teaspoon salt, 1 tablespoon chopped fresh herbs (optional), and 1/8 teaspoon freshly ground black pepper; stir and taste-adjust.

Place hummus and ranch (or your choice of dip) into the ramekins. Drizzle 1 teaspoon olive oil over hummus and sprinkle a pinch of flaky salt and herbs if desired. Add a light squeeze (1/2 teaspoon) of lemon juice over cucumbers and peas and finish with a tiny pinch of pepper and salt if using.

Serve immediately at room temperature. Provide small tongs or toothpicks so guests can pick items hygienically.

To store: wrap the tray tightly with plastic wrap and refrigerate for up to 24 hours. Keep dips covered separately. Note: tomatoes can weep if stored sliced; whole cherry tomatoes hold up best.