Veggie Plate Recipe

Wash and prep

Wash all vegetables thoroughly under cold running water. Pat dry with a clean towel or use a salad spinner for the mixed greens.

Trim ends of baby carrots if needed. Slice cucumber into 1/4-inch rounds. Halve cherry tomatoes. Core and seed the red bell pepper, then slice into 1/2-inch sticks. Trim and halve or quarter radishes and trim snap peas if they have strings.

Place mixed salad greens (if using) on a large serving plate or wooden board as a base. Arrange prepared vegetables in groups or in a visually appealing pattern around the board so each vegetable is easy to pick up.

Spoon hummus into a small bowl and place it on the plate. Smooth the top and sprinkle 1/2 tablespoon toasted seeds over the hummus for texture.

Place tzatziki in a separate small bowl. Optionally drizzle a teaspoon of extra-virgin olive oil and a sprinkle of chopped parsley on top.

If using store-bought vinaigrette, pour into a small dipping bowl. If making a quick balsamic-herb vinaigrette: whisk together 2 tablespoons extra-virgin olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/2 teaspoon chopped fresh parsley, salt and pepper to taste; pour into a small bowl for serving.

Toast pita chips lightly in a 350°F (175°C) oven for 5–7 minutes if they are not already toasted. Alternatively, arrange crackers on the plate.

Toast seeds (sunflower or pumpkin) in a dry skillet over medium heat for 2–3 minutes, stirring, until fragrant and lightly browned. Let cool.

Scatter remaining toasted seeds over the vegetable plate and around the dips for crunch. Sprinkle the chopped parsley evenly across the plate, and season vegetables lightly with the sea salt and freshly ground black pepper. Tuck lemon wedges around the plate for squeezing over vegetables.

Check that each dip has an accompanying spoon or spreader. Serve immediately at room temperature so the vegetables are crisp and dips are cool. Provide small plates and napkins for guests; encourage mixing and matching vegetables with dips and crackers.