Veggie Tray Recipe

Wash all vegetables under cold running water. Dry thoroughly with a clean kitchen towel or salad spinner to prevent soggy veggies.

Trim and peel where needed: remove stems from broccoli and cauliflower and cut into bite-size florets; trim celery and cut into 3-inch sticks; trim ends off cucumbers and slice diagonally into 1/4" slices; halve radishes if large; trim sugar snap peas if needed.

Halve or seed mini bell peppers and arrange cut-side down or whole, depending on size. Leave cherry tomatoes whole or halve if very large. If using baby carrots, leave as-is or peel if preferred.

Place sturdier vegetables (broccoli, cauliflower, carrots, celery) together on one area of the tray so they provide structure. Arrange more delicate vegetables (tomatoes, cucumbers, radishes, snap peas) in separate clusters for color contrast.

If using olives, drain and halve them; place in a small bowl or scatter in a small pile on the tray. Drain pickled items and place in another small bowl or arrange directly on the tray.

Place toasted nuts or seeds in a small dish to prevent them from softening from moisture. Scatter fresh herb sprigs between vegetable clusters for a fresh look.

Spoon each dip into separate small bowls or ramekins. For a neater presentation, smooth the top with the back of a spoon and sprinkle a tiny pinch of paprika or chopped herbs on top of ranch, a drizzle of olive oil and za'atar on hummus, and a bit of chopped cucumber or dill on tzatziki.

Place dips in the center or at one end of the tray so guests can reach them easily. Ensure bowls are stable; if using a shallow tray, nestle bowls in a bed of sturdy vegetables to keep them from sliding.

Choose a serving platter or shallow tray roughly 12–18 inches long. Start by placing dip bowls, then arrange vegetables around them in groups by type and color to create visual appeal.

Alternate colors and shapes (green broccoli next to orange carrots, red peppers next to white cauliflower) to create contrast. Keep higher items toward the center/back of the tray and flatter items near the front for easy access.

Add optional bowls of olives, pickles, and nuts. Tuck lemon wedges around the tray for guests who want a bright squeeze on cucumbers or snap peas.

Sprinkle a very light pinch of coarse sea salt and a few cranks of black pepper over cucumbers and tomatoes if serving immediately. Garnish with herb sprigs.

Cover loosely with plastic wrap and refrigerate up to 2 hours before serving. For longer holding (up to 6 hours), keep dips refrigerated separately and assemble just before guests arrive to maintain crispness.