How To Make An Epic Veggie Tray
It is time to up your game and impress your guests with an epic veggie tray! In under 15 minutes you can create a colorful crudités platter your guests will love. While I adore a great charcuterie board, sometimes you need something a bit more crunchy, and it is the fresh balance to a warm baked goat cheese dip.
If we are being honest, every great party has a vegetable platter. Gone are the days of grabbing a ten-dollar tray from the supermarket; a homemade one looks better, tastes fresher and takes minutes. In particular, it is a must on game day next to my favorite tailgating dip and a French fry board.
All you need are a few key things: fresh vegetables (I pick at least three to five), my favorite dips (I love Good Foods dips) and a few crackers. With this in mind, add Cajun shrimp cucumber bites and a grapefruit rosemary cocktail, and you have an easy, fresh spread.
What Is a Veggie Tray
A veggie tray, or crudités platter, is an arrangement of raw, cut vegetables served with dips. It is one of the easiest appetizers to make and one of the first to disappear.
In essence, the secret is variety: different colors, shapes and textures, grouped around two or three dips.
Veggie Tray Ingredients (With Purpose & Flavor Notes)
Cauliflower and Broccoli
Bite-size florets are sturdy, crunchy and perfect for scooping dip.
Sugar Snap Peas
Sweet, crisp and bright green.
Carrots
Baby carrots or sticks add color and natural sweetness.
Cherry Tomatoes
Juicy pops of red; a mix of colors looks beautiful.
Cucumbers
Cool, refreshing slices that double as little dippers.
Celery
A classic crunchy stick for thick dips.
Crackers
A few round crackers make the tray more filling.
Dips
Choose two or three in different flavors and colors, like buffalo, queso, cilantro or a creamy herb dip.
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Marble Serving Board
A cool marble board keeps vegetables crisp and looks beautiful.
Large Acacia Serving Board
Plenty of room for five or more vegetables and three dips.
Small Ramekins
Serve dips in ramekins for a polished look.
Little Condiment Bowls
Perfect for extra dips and small toppings.
8-Inch Chef’s Knife
Cuts clean florets, sticks and slices.
Epicurean Cutting Board
A sturdy board for all the chopping.
Salad Spinner
Dry vegetables stay crisp and don’t water down the dips.
Glass Prep Bowls
Hold cut vegetables while you build the tray.
Small Silicone Tongs
Let guests serve themselves neatly.
Serving Platters
An extra platter for crackers or refills.
Cocktail Picks
Easy for picking up tomatoes and cucumbers.
Airtight Storage Containers
Store cut vegetables for snacking all week.
How To Make a Veggie Tray
Step 1: Wash, Dry and Cut
Wash the vegetables, dry them well and cut them into bite-size pieces.
Step 2: Place the Dips
Set out a large board or platter and arrange the dips on it first.
Step 3: Add the Vegetables
Arrange the vegetables in groups around the dips, alternating colors. It is okay if they touch.
Step 4: Add Crackers and Serve
Tuck in the crackers and serve with your favorite beverage.
Epic Veggie Tray
Equipment
- Large serving board or platter
- Cutting board and sharp knife
Ingredients
- 2 cups cauliflower florets
- 2 cups broccoli florets
- 1½ cups sugar snap peas
- 2 cups baby carrots
- 1 pint cherry tomatoes
- 1 English cucumber sliced
- 4 stalks celery cut into sticks
- 4 oz round crackers
- 2 to 3 dips about 8 oz each; I use Good Foods dips
Instructions
- Wash and dry. Wash the vegetables and dry them well so they stay crisp.
- Cut. Cut the cauliflower and broccoli into bite-size florets, slice the cucumber and cut the celery into sticks.
- Place the dips. Set a large board or platter on the table and place the dips on it first.
- Add the vegetables. Arrange the vegetables in groups around the dips, alternating colors. It is fine if they touch.
- Add the crackers and serve. Tuck the crackers into the gaps and serve right away, or cover and refrigerate for up to 4 hours.
Notes
KEEP HOSTING
More boards and easy spreads to keep the gathering going.
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Get the Recipe →Veggie Tray Variations
Rainbow Tray
Arrange vegetables in color order for a showstopper.
Roasted Vegetable Tray
Add roasted peppers, zucchini and mushrooms for a warm twist.
Mediterranean Tray
Add olives, feta, hummus and pita.
Kid-Friendly Tray
Add ranch, cheese cubes and pretzels.
Add Fruit
Tuck in grapes or berries, or serve a watermelon berry summer salad on the side.
Seasonal Tray
Use radishes and asparagus in spring, peppers in summer and endive in winter.
When I Love Serving a Veggie Tray
Game Day
A fresh, crunchy break from all the fried food.
Baby and Bridal Showers
Light, pretty and easy for guests; see how I host a baby shower.
Holiday Parties
A colorful, fresh option on a rich holiday table.
Kids’ Parties
Snackable and healthy.
Cocktail Parties
Pair it with a martini board.
Weekly Snacking
Cut the vegetables on Sunday and snack all week.
What To Serve With a Veggie Tray
A Charcuterie Board
Pair fresh and savory with a spring charcuterie board.
A Warm Dip
Add creamy spinach dip for dunking.
Flatbread
Serve with buffalo chicken flatbread on game day.
A Fried Chicken Board
Balance a fried chicken board with fresh crunch.
A Cheese Platter
Add a cheese platter for a full grazing table.
A Refreshing Drink
A watermelon basil spritzer is a bright match.
Veggie Tray Storage
Prep Ahead
Cut the vegetables up to 2 days ahead and store them in airtight containers with a damp paper towel.
Assemble Ahead
Build the tray up to 4 hours ahead, cover and refrigerate.
Keep It Crisp
Soak limp carrots or celery in ice water for 15 minutes to refresh them.
Leftovers
Refrigerate leftover vegetables for 3 to 4 days and use them in salads or soups, like my white bean chicken soup.
Veggie Tray FAQs
How many vegetables do I need?
Plan on about 1 cup of vegetables per guest when the tray is one of several appetizers.
What vegetables are best for a veggie tray?
Carrots, cucumbers, celery, broccoli, cauliflower, snap peas, peppers and cherry tomatoes.
How far ahead can I make it?
Cut vegetables up to 2 days ahead and assemble up to 4 hours ahead.
What dips go with a veggie tray?
Ranch, hummus, buffalo dip, queso, tzatziki or guacamole.
Should I blanch the vegetables?
It is optional. A quick 30-second blanch makes broccoli and snap peas brighter and more tender.
How do I keep it cold at a party?
Set the tray over a larger tray of ice or bring it out in batches.
Final Thoughts
So I have to ask: do you love a veggie tray? All things considered, it is the easiest way to add something fresh, colorful and crowd-pleasing to any table. Let me know your favorite way to make one in the comments below!
Erica A. Thomas
Founder of Eating With Erica
SAVE NOW, MAKE LATER!
