Easy Vegetable Tray

veggie tray made on wooden board on a diagonal on a white counter.

5 from 1 vote

Purchased vegetable trays are convenient, but they can be costly. Here’s all you need to create a super easy veggie tray and save money.

Prep Time10

Total Time10

Course: Appetizer, Snack

Cuisine: American

Diet: Gluten Free, Vegan, Vegetarian

Servings:

Calories: 333kcal

Author: Jessica Fisher

Equipment

large tray
large wooden cutting board
heavy duty sheet pan

Ingredients

Choose two to three of the following

1 pint grape tomatoes
2 carrots cut into sticks or slices, baby carrots can also be used
2 English cucumber cut into sticks or slices
2 zucchini cut into sticks or slices
2 ribs celery cut into sticks
2 bell pepper (any color) cored, seeded, and sliced
1 head cauliflower or broccoli, cut into florets
5 radishes or turnips, trimmed and/or sliced
8 oz sugar snap peas or snow peas, trimmed
8 oz green beans trimmed and steamed
6 baby potatoes trimmed and steamed

Optional dip

1 cup Ranch dressing or other dip

Instructions

Wash the veggies in vinegar-water solution.
1 pint grape tomatoes, 2 carrots, 2 English cucumber, 2 zucchini, 2 ribs celery, 2 bell pepper (any color), 1 head cauliflower, 5 radishes, 8 oz sugar snap peas, 8 oz green beans, 6 baby potatoes
Prep veggies as described above.
Arrange on a tray, alternating textures and colors in an appealing way. Wrap and chill until serving time. Serve with a favorite dip.
1 cup Ranch dressing or other dip

Notes

Nutritional values are approximate and will vary based on vegetables and dips chosen.

To keep it fresh: Once you’ve assembled your veggie tray, wrap it well with plastic wrap and store it in the fridge until ready to serve, up to 2 or 3 days in advance. If your party or buffet will last longer than two hours, set the platter into a roasting pan filled with ice to keep the vegetables cool.

A prepared vegetable platter is good in the refrigerator for up to 4 days, covered.

Nutrition