Crudites Platter Recipe
A Seasonal selection of fresh vegetables.
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Ingredients
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Vegetables
Dips (Optional)
Method
Preparation
Wash all vegetables thoroughly under cold running water to remove any dirt or pesticides.
Peel the carrots and cut them into sticks approximately 3 inches long and 1/4 inch wide.
Slice the cucumbers into thin rounds or half-moons, depending on your preference.
Remove the seeds from the bell peppers, then cut them into strips or bite-sized pieces.
Rinse the cherry tomatoes and leave them whole.
Trim the ends of the radishes and slice them in half or quarters, depending on size.
Cut the celery into sticks about 3 inches long.
Plating
Arrange the Vegetables
On a large platter, arrange the prepared vegetables in a visually appealing manner. Group similar colors together or create a rainbow effect.
Add Dips
If using dips, place small bowls of hummus, ranch dressing, and tzatziki sauce around the vegetable arrangement for easy access.
Serve
Serve immediately as a fresh, healthy appetizer or snack.