Veggie Platter Recipe

Wash and trim

Rinse all vegetables thoroughly under cold water. Pat dry with paper towels. Trim celery into 3–4 inch sticks. Trim any large broccoli stems and separate into small bite-sized florets. Remove stems from cherry tomatoes if present.

Slice and arrange

Slice the English cucumber into 1/4-inch rounds or half-moons if large. Core and cut the red and yellow bell peppers into long strips about 1/2-inch wide. Halve radishes if large. Leave baby carrots and snap peas whole for crispness.

Place prepared vegetables on a large platter or board, grouping like items together (carrots next to celery, peppers together, broccoli together) to create color blocks and easy selection.

Dress hummus

Spoon hummus into a small shallow bowl. Drizzle 1 tablespoon olive oil over the surface, sprinkle 1/2 teaspoon chopped fresh parsley and 1/2 teaspoon everything bagel seasoning. Optionally dot with a few toasted pine nuts for texture.

Tzatziki finishing

Stir the tzatziki to reincorporate liquid. Transfer to a small bowl and top with 1/2 teaspoon chopped parsley and a light grind of black pepper.

Sour cream & chive dip

Stir the sour cream & chive dip and taste. Squeeze 1/2 lemon over the dip and stir to brighten. If needed, add a pinch (about 1/8 tsp) of sea salt and stir again.

Arrange all dip bowls on the platter, leaving space between vegetable sections for easy dipping.

Place the olives in a small ramekin and the pepperoncini in another; position them near the hummus and crackers. Scatter toasted pine nuts around the hummus bowl and pour crackers into a shallow dish or fan them along one edge of the platter.

Sprinkle the remaining chopped parsley lightly over the vegetables for color. Drizzle the remaining 1 tablespoon olive oil lightly over the bell peppers and cucumbers and finish with a pinch (about 1/4 tsp) of sea salt and a few grinds of black pepper over the entire platter to enhance flavor.

Serve immediately at room temperature. Provide small serving spoons or spreaders for dips and small tongs or toothpicks for picking olives and pickles.