Vegetable Platter Recipe

Wash and trim

Rinse all vegetables under cold running water. Pat dry with kitchen towels or a salad spinner to remove excess moisture so the platter doesn't get soggy.

Prepare carrots and celery

Peel (optional) and cut carrots into sticks about 3–4 inches long and 1/2 inch thick. Trim celery into similar-length sticks, removing any tough strings. Place in separate bowls.

Prepare peppers, cucumber, and tomatoes

Halve or quarter mini sweet peppers depending on size. Slice the cucumber into 1/4-inch coins or half-moons and arrange in a neat stack. Keep cherry tomatoes whole or halve larger ones; pat dry.

Prepare florets and snap peas

Cut broccoli and cauliflower into bite-size florets. If broccoli is large, blanch briefly (optional): bring a pot of salted water to a boil, submerge florets 30–45 seconds, then plunge into ice water to keep color and crunch. Drain well. Trim snap pea ends and remove strings if needed.

Radishes

Trim radish greens and slice radishes thinly or halve if small. Rinse and dry.

Prepare dips

Spoon hummus, ranch dip, and tzatziki into separate small bowls or ramekins. Smooth tops with the back of a spoon to create an even surface.

Finish hummus

Drizzle 1 tablespoon olive oil over hummus, squeeze 1/2 lemon (about 1 tsp juice) over it, sprinkle 1/2 tsp chopped parsley and 1/2 tsp everything bagel seasoning. This adds shine and flavor.

Finish ranch and tzatziki

For ranch dip, drizzle 1/2 tablespoon olive oil and sprinkle a pinch (about 1/8 tsp) of black pepper. For tzatziki, garnish with 1/2 tsp chopped parsley and a small lemon wedge on the side.

Season vegetables (optional)

If serving raw florets and cucumber, toss them lightly in a bowl with the remaining 1/2 tablespoon olive oil, 1/4 tsp coarse sea salt, and a few grinds of black pepper to bring out flavor. Do not over-salt vegetables that will be eaten with seasoned dips.

Choose a platter or shallow board large enough to hold the vegetables and dips with space between items. Place the three dip bowls on the platter first, spacing them evenly (e.g., one in center and two on opposite sides) to help anchor the arrangement.

Arrange vegetables around the dips in groups by type and color for visual appeal. Suggested layout: cluster broccoli and cauliflower together, fan carrot sticks and celery sticks side by side, create a colorful band of mini peppers and cherry tomatoes, and fill gaps with cucumber slices, radishes, and snap peas.

Add optional add-ons: place marinated olives and pickled vegetables in small bowls and tuck them into empty spaces. Arrange crackers in a neat stack or fan at one edge of the board.

Garnish the platter with the remaining chopped parsley and a light sprinkle of everything bagel seasoning over exposed hummus edges or a few vegetables for an attractive finish. Place extra lemon wedges on the board for squeezing.

Serve immediately at room temperature. If preparing ahead, cover tightly with plastic wrap and refrigerate up to 3 hours; remove 20–30 minutes before serving to bring dips and vegetables closer to room temperature.