This homemade veggie tray is an assortment of colorful vegetables paired with a variety of flavorful dips. A crudite platter is a must-have for any party or gathering, it’s always a big hit with both kids and adults alike!
When I’m entertaining, I always put out a lot of different snacks such as caramel popcorn, sausage balls, spanakopita, spinach artichoke wontons, chex mix, 7 layer dip and this easy yet impressive veggie platter.
Every good party starts with a vegetable tray – it’s an appetizer that’s quick to make and fun to eat! My version of this classic dish includes both raw and blanched vegetables, with plenty of dipping options to choose from.
Table of Contents
Veggie Tray Ingredients
To make this recipe, you will need carrots, celery, cucumbers (such as English cucumbers), cherry tomatoes, radishes, asparagus, green bean and dips of your choice. You can also garnish with fresh herbs.
How Do You Make A Veggie Tray?
Start by collecting an assortment of vegetables of different sizes, colors and textures. Arrange the veggies in a decorative pattern on a board or platter. Spoon some dips of your choice into bowls, and nestle the bowls among the veggies. Garnish with fresh herbs, then serve and enjoy.
Tips For The Perfect Platter
- You can scatter your vegetables around the platter, or serve them upright in glasses for a different look.
- For added color, line your tray with lettuce or radicchio leaves.
- I always peel my carrots, and I recommend peeling other vegetables with tough skins such as waxy cucumbers.
- If you’re pressed for time, you can purchase pre-cut vegetables in the produce area of the grocery store.
- I recommend blanching tougher vegetables such as cauliflower, asparagus and green beans. Bring a large pot of salted water to a boil. Add the vegetables to the pot, and cook for 2-3 minutes or until just tender. Transfer the vegetables to a bowl of ice water to stop the cooking process. Pat the veggies dry and they’re ready to add to your platter.
Quick Tip
For an elegant touch, serve your dips inside of hollowed out bell peppers or small heads of cabbage.
Recipe FAQs
Any vegetable that tastes good either raw or lightly blanched will make a good addition to a veggie tray! You can even use a combination of raw, cooked and pickled vegetables to change things up a bit. My favorite options include broccoli, celery, radishes, cherry tomatoes, carrots, bell peppers, asparagus, green beans and cauliflower.
A veggie tray will stay fresh at room temperature for up to 2 hours. You can refrigerate your platter for up to 3 days, although the cut vegetables will dry out a bit over time. I recommend enjoying your crudites within 24 hours for the best result.
You can prepare your platter up to 4 hours before you plan to serve it. Store your tray covered in the fridge until you’re ready to enjoy it.
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Flavor Variations
This recipe is great as-is, but there are so many different ways to customize your platter to your tastes.
- Veggies: Add a few unexpected items to the mix with different vegetables such as zucchini, snap peas, french radishes, refrigerator pickles, jicama, rainbow carrots, pickled red onions, marinated mushrooms or broccolini.
- Other Additions: Get creative with ingredients such as olives, marinated artichokes, breadsticks, mozzarella balls, cubes of cheddar cheese, pita chips, crackers or other bite sized snack options.
Dip Options
There are so many great dips to pair with your veggies! Ranch dip and hummus are classic choices, but here are some other options.
Making your own veggie platter tastes much better than the store bought version, and is sure to get rave reviews! You can serve it as a healthy snack recipe, and it also makes a great after school snack for the kids.
Veggie Tray Video
More Great party Platters
The Best Relish Tray
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The Best Cheese Board Recipe
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Antipasto Platter Recipe
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Mediterranean Mezze Platter
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The Best Charcuterie Board
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Veggie Tray
Ingredients
- 1 cup carrots peeled
- 1 cup celery stalks
- 1 cup cucumbers sliced
- 1 cup cherry tomatoes
- 1/2 cup radishes
- 1 cup asparagus stalks blanched
- 1 cup green beans blanched
- 3 cups assorted dips such as ranch or hummus
- fresh herbs for garnish
Instructions
- Arrange the vegetables on a large platter.
- Place the dips into bowls, then add the bowls to the platter.
- Garnish with fresh herbs. Serve immediately or cover and refrigerate for up to 4 hours.
Notes
- You can scatter your vegetables around the platter, or serve them upright in glasses for a different look.
- For added color, line your tray with lettuce or radicchio leaves.
- I always peel my carrots, and I recommend peeling other vegetables with tough skins such as waxy cucumbers.
What temperature is too cold for a veggie tray?
Under 35 degrees!
We had some friends over for dinner this past weekend and this was the perfect appetizer to serve them! Everyone found it refreshing and delicious!