Simple Crudités Platter
User Reviews
5
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Prep Time
20 mins
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Servings
10 people (up to)
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Calories
485 kcal
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Course
Appetizer
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Cuisine
Mediterranean
Simple Crudités Platter
Description
The platter features fresh raw vegetables prepared in bite-sized pieces or slices for easy dipping and eating. Common vegetables include snap peas, cherry tomatoes, bell peppers, carrots, radishes, and cucumber, with cooked beets sometimes included for root vegetable sweetness. Dips such as tzatziki, yogurt dip, or hummus add creamy contrast, while olives, marinated artichokes, pickles, and marinated mushrooms bring additional briny and tangy elements.
Adding blocks of marinated feta cheese or baby mozzarella, along with pita bread wedges, rounds out the snack with dairy and starch components. The platter is laid out with the dips in small bowls and vegetables arranged by color and texture to create visual interest and ease of access.
This platter suits casual gatherings or as an appetizer before a meal. Preparation tips include making dips a day ahead and slicing vegetables a few hours before serving to keep them fresh and crisp.
Ingredients
Vegetables
- snap peas
- cherry tomato
- bell pepper sliced in half, seeds removed, baby
- carrot or rainbow carrots
- radish quartered
- cucumber sliced in rounds or short spears
- beet quarters, cooked
Dip (select one or two)
- tzatziki use this recipe or a quality store-bought option
- yogurt dip use this recipe or a quality store-bought option, walnut spinach
- hummus use this recipe or a quality store-bought option, roasted red pepper
Olives or other marinated vegetables (choose one or two)
- olives pitted kalamata olives or green olives
- artichoke hearts marinated
- pickles
- mushroom pickled or marinated
Other
- cheese such as blocks of marinated feta or baby mozzarella
- pita bread optional, wedges
Instructions
- On a large platter or board, place a small bowl of tzatziki sauce or other dip of your choice on one side. If using two dips, arrange the two bowls on opposite sides of your platter.
- Arrange the vegetables on the platter, filling in the spaces around the dip (bowl). For a beautiful platter, separate veggies of like colors and use ones that are different in color and texture near each other.
- Fill any gaps on your platter with the remaining ingredients including olives, grapes, cheese (feta or baby mozzarella) and wedges of pita.
Notes
- Dips can be prepared or bought in advance and stored in airtight containers in the refrigerator.
- Wash and slice vegetables a couple of hours before assembling to maintain freshness.
- Arrange vegetables by color and texture for an appealing presentation.
- Include olives, cheeses, and pita to add flavor, texture, and variety to the platter.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people (up to)
Amount Per Serving
Calories 485 kcal
% Daily Value*
| Calories | 48.5kcal | 2% |
| Carbohydrates | 5.6g | 2% |
| Protein | 1.5g | 3% |
| Fat | 2.6g | 4% |
| Saturated Fat | 0.5g | 3% |
| Polyunsaturated Fat | 0.1g | 1% |
| Monounsaturated Fat | 0.6g | 3% |
| Cholesterol | 2mg | 1% |
| Sodium | 156.2mg | 7% |
| Potassium | 204.3mg | 4% |
| Fiber | 1.6g | 6% |
| Sugar | 3.1g | 6% |
| Vitamin A | 2772.3IU | 55% |
| Vitamin C | 26.5mg | 29% |
| Calcium | 38.2mg | 4% |
| Iron | 0.6mg | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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