Classic Veggie Platter Recipe
Celery, carrots, broccoli, cauliflower, cucumbers, peppers, cherry tomatoes *add asparagus upon request
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Ingredients
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Vegetables
Method
Preparation of Vegetables
- 1
Prepare Celery
Wash the celery stalks thoroughly under running water. Trim the ends and cut them into 3-inch sticks.
- 2
Prepare Carrots
Peel the carrots and cut them into sticks or rounds, about 3 inches long.
- 3
Prepare Broccoli and Cauliflower
Wash the broccoli and cauliflower florets under running water. Ensure they are bite-sized and set aside.
- 4
Prepare Cucumbers
Wash the cucumber, cut off the ends, and slice it into rounds or sticks, depending on preference.
- 5
Prepare Bell Peppers
Wash the bell pepper, remove the stem and seeds, and cut it into strips or bite-sized pieces.
- 6
Prepare Cherry Tomatoes
Rinse the cherry tomatoes under water. Leave them whole for serving.
- 7
Prepare Asparagus (if requested)
Wash the asparagus, trim the woody ends, and cut them into 2-inch pieces if desired.
Serving
- 8
Arrange the Platter
On a large serving platter, arrange all the prepared vegetables attractively. You can group them by type or create a rainbow pattern.
- 9
Optional Dipping Sauce
Consider serving with a side of ranch dressing or hummus for dipping, if desired.