Veggie Platter Recipe

Prep and blanch

Wash all vegetables thoroughly. Trim celery and cut into 3–4" sticks. Halve radishes and cherry tomatoes if desired. Cut bell peppers into strips. Separate broccoli and cauliflower into bite-sized florets. If you prefer slightly tender broccoli and cauliflower, blanch them: bring a large pot of salted water to a boil, add florets and cook 1 minute, then immediately transfer to an ice bath to stop cooking and keep them crisp-tender. Drain well and pat dry.

Trim and halve mini cucumbers lengthwise for easy dipping. Keep sugar snap peas whole. Arrange baby carrots, celery sticks, cucumber halves, cherry tomatoes, bell pepper strips, radishes, broccoli, cauliflower, and snap peas on a large platter or multiple platters in visually appealing groups so colors contrast.

Spoon hummus into a shallow bowl or small serving dish and use the back of a spoon to create a swirl. Drizzle about 1 tablespoon of extra-virgin olive oil over the hummus, sprinkle 1 tsp za'atar (if using) and scatter 1–2 tablespoons of toasted pine nuts or chopped pistachios on top.

Place tzatziki in a separate bowl. Garnish with chopped dill (about 1 tablespoon) and a light drizzle (1 tsp) of olive oil. Place baba ganoush in its own bowl, drizzle with 1 tsp olive oil and scatter a pinch (1/2 tsp) of smoked paprika, if desired. If serving labneh or whipped feta, transfer to a bowl and finish with a sprinkle of chopped parsley and a drizzle of olive oil.

Arrange the prepared dip bowls among the vegetables on the platter(s), spacing them so guests can reach all items. Fill any empty spaces with mixed olives and pickled beets or carrots for color and variety.

Scatter the remaining toasted nuts across the platter in small piles. Tuck lemon wedges around the board, sprinkle chopped parsley over vegetables for freshness, and season exposed vegetables lightly with sea salt and freshly ground black pepper (use remaining 1 tsp pepper and up to 2 tsp salt as needed).

Add pita triangles and crackers at the side or in a separate basket. Keep extra olive oil and small spoons available for guests to drizzle or serve themselves. Serve immediately at room temperature. If not serving right away, cover with damp paper towel and plastic wrap and refrigerate for up to 6 hours; remove from fridge 30 minutes before serving.