Vegetable Platter Recipe

Wash and prepare vegetables

Rinse all vegetables thoroughly under cold running water. Pat dry with a clean towel or spin in a salad spinner (especially for cherry tomatoes and leafy bits).

Peel and cut carrots

Peel carrots if desired. Cut into 3–4 inch sticks (matchstick or batonnet style) so they're easy to pick up. Arrange in a pile on the platter.

Slice cucumber

Trim cucumber ends. Cut lengthwise into quarters, then slice each quarter into 2–3 inch sticks OR slice into 1/4-inch rounds depending on presentation preference. Pat dry and add to platter.

Prepare bell peppers

Core and seed red and yellow bell peppers. Slice into 1/2-inch-wide strips about 3 inches long. Arrange alternating colors for visual appeal.

Trim celery and radishes

Trim celery into 3–4 inch sticks. Trim radish tops and thinly slice or halve radishes depending on size. Place near other crunchy vegetables.

Prepare broccoli and snap peas

Cut broccoli into bite-size florets. If florets are large, par-blanch for 30 seconds in boiling water then immediately transfer to an ice bath to preserve color and crispness; drain well. Trim ends of sugar snap peas if needed and rinse. Arrange on platter.

Arrange cherry tomatoes and garnish

Leave cherry tomatoes whole. Tuck them into gaps on the platter for pops of color. Scatter chopped fresh parsley over the platter if using.

Mince garlic

Peel and very finely mince the 2 cloves of garlic, or grate them on a microplane to get a smooth garlicky texture.

Mix base

In a medium bowl, whisk together the Greek yogurt and mayonnaise until smooth and homogenous.

Add flavorings

Stir in minced garlic, lemon juice, olive oil, Dijon mustard, honey, chopped dill, and chopped chives until fully incorporated.

Season and adjust

Add salt and black pepper. Taste and adjust: add more lemon for brightness, a pinch more honey if too tangy, or more mustard for bite.

Thin if necessary

If the dressing is too thick for dipping, whisk in cold water 1 tablespoon at a time until you reach desired consistency (usually 1–2 tbsp).

Chill briefly

Cover and refrigerate the dressing for at least 15 minutes to allow flavors to meld. Bring out 10 minutes before serving if very cold.

Select a large shallow platter or board. Arrange vegetables in groups or rows (by color and texture) leaving a central or side space for the dressing bowl. For a more casual look, fan strips of peppers and cucumbers and nestle florets and carrots around them.

Spoon the creamy garlic dressing into a small bowl and place it on the platter. Garnish the dressing with a sprinkle of chopped chives or a drizzle of olive oil if desired.

Serve immediately or cover and refrigerate for up to 4 hours. If preparing ahead, keep vegetables and dressing separate; assemble within 30 minutes of serving for best freshness and crispness.