Seasonal Vegetable Display Recipe
Served with Ranch or Dill Dip, Large $160 (Serves 75), Small $65 (Serves 25)
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Ingredients
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Vegetables
Dips
Method
Preparation of Vegetables
- 1
Prepare Carrots
Wash, peel, and cut the carrots into sticks or rounds, about 2 to 3 inches long.
- 2
Prepare Cucumbers
Wash the cucumbers and slice them into rounds or sticks, approximately 1/2 inch thick.
- 3
Prepare Cherry Tomatoes
Wash the cherry tomatoes and leave them whole for serving.
- 4
Prepare Bell Peppers
Wash and slice the bell peppers into strips, removing the seeds and membranes.
- 5
Prepare Celery Sticks
Wash and cut the celery into sticks, about 3 to 4 inches long.
- 6
Prepare Radishes
Wash and trim the ends of the radishes, keep them whole for serving.
- 7
Prepare Broccoli Florets
Wash the broccoli and cut into bite-sized florets.
- 8
Prepare Cauliflower Florets
Wash the cauliflower and cut into bite-sized florets.
Assembling the Display
- 9
Arrange Vegetables
On a large serving platter or display board, arrange the prepared vegetables in sections, grouping similar colors and types together for visual appeal.
- 10
Serve Dips
Place the ranch dressing and dill dip in small bowls at the center or sides of the vegetable display for easy access.
- 11
Final Touches
Garnish the vegetable display with fresh herbs like parsley or dill, if desired, to enhance presentation.