Thoroughly wash all chosen vegetables under cold running water. Trim carrot and celery ends and cut into sticks (~3 inches long). Slice cucumber into 1/4-inch rounds or half-moons. Halve or quarter radishes. Remove stems from cherry tomatoes. Slice bell peppers into strips and trim snap peas if needed.

Blanch broccoli & cauliflower (if using)

Bring a medium pot of salted water to a boil. Add broccoli and/or cauliflower florets for 30–60 seconds until bright green and slightly tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry.

Marinated mushrooms (if using)

If using jarred marinated mushrooms, drain excess liquid. If using fresh mushrooms and you want them marinated: slice mushrooms and toss with 1 tsp olive oil, 1 tsp lemon juice, a pinch of salt and pepper; let rest 10 minutes.

Assemble Plate

Select four vegetable components from the Base Vegetables section (aim for color and texture variety — e.g., carrots, cucumber, cherry tomatoes, blanched broccoli). Arrange them in separate sections on a shallow plate or small platter so each item is easy to pick up.

Add up to two Accents & Add-ons: spoon 3 tbs hummus or a portion of tzatziki into a small ramekin and place on the plate; scatter olives or pickles in a small pile; add crumbled cheese on one side. Place lemon wedges and herb sprigs for garnish.

Finish with seasoning: lightly drizzle 1 tsp extra virgin olive oil across vegetables, sprinkle 1/4 tsp sea salt and 1/8 tsp freshly cracked black pepper. If desired, dust a small pinch (1/4 tsp) of smoked paprika or za'atar over roasted/blanched florets or hummus for extra flavor.

Serve immediately at room temperature or chilled. Provide small forks or toothpicks for easy picking.

Portioning & Variations

Single serving: the quantities listed are for one Veggie Plate (choice of 4 items). For multiple plates, multiply ingredient quantities by number of servings. For vegan or gluten-free modifications, choose plant-based dips and ensure add-ons like pickled items are labeled gluten-free.

Make-ahead: wash, trim and store vegetables in airtight containers with paper towels to absorb moisture up to 24 hours. Keep dips refrigerated and assemble within 2 hours of serving for best texture.