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Vegetables Crudité Platter
5 from 9 votes

Vegetables Crudité Platter

This delicious vegetable crudité platter recipe is loaded up with fresh grilled veggies and dipping sauces for the perfect party appetizer.

Prep Time
20 mins
Cook Time
45 mins
Total Time
1 hr 5 mins
Servings: 24
Calories: 99 kcal
Course: Appetizer
Cuisine: French, American

Ingredients

  • 3 red beet trimmed, stems removed
  • 3 golden beet trimmed, stems removed
  • 2 acorn squash
  • 1 pound baby potato any color
  • 1 pound Brussels sprouts
  • 1 pound green beans
  • 2 yellow onion peeled, thickly sliced
  • 2 fennel bulb thickly sliced, fronds removed
  • 1 baby carrot large bunch, peeled, stems removed
  • 1 kale bunch
  • ¼ cup olive oil
  • 2 preferred dipping sauces
  • salt sea salt and fresh cracked, to taste
  • black pepper sea salt and fresh cracked, to taste
  • 1 burrata ball, sliced in half
  • 8 ounces Ciliegine mozzarella balls

Instructions

    Cup of Yum
  1. Preheat your grill or smoker to medium-high heat, which is around 400°.
  2. Next, wrap the beets in foil, separate them by color, and place them on the grill along with the two acorn squashes. Grill them for 40 to 45 minutes or until tender.
  3. Next, coat the remaining vegetables in 1/4 cup of olive oil, salt, and pepper and, with about 25 minutes left in the cooking process of the beets and squash, add on the potatoes and Brussels sprouts and cook until tender.
  4. With 10 minutes left in the cooking process, add on the green beans, onions, fennel, carrots, and kale, and cook until tender and grill marks form. The kale will only take a minute or two.
  5. Remove all the vegetables from the grill and let them rest for 5 to 6 minutes.
  6. Remove the beets from the foil, peel using paper towels, and quarter. Slice the acorn squash in half and remove the seeds.
  7. Serve all the vegetables on a platter with desired dipping sauces and mozzarella balls.

Notes

  • Make-Ahead: You can make this crudité platter up to 1 day ahead of time.
  • How to Store: Cover and keep it in the refrigerator for up to 5 days. This will not freeze well.
  • How to Reheat: If you want to serve the vegetables warm, place them on a sheet tray lined with parchment paper and heat them in the oven at 350° for 12 to 15 minutes or until hot.
  • You can serve the vegetables hot or cold.
  • See my Pickled Beets video for how to peel them easily.

Nutrition Information

Calories 99kcal (5%) Carbohydrates 13g (4%) Protein 4g (8%) Fat 5g (8%) Saturated Fat 1g (5%) Cholesterol 3mg (1%) Sodium 31mg (1%) Potassium 434mg (9%) Fiber 3g (12%) Sugar 2g (4%) Vitamin A 488IU (10%) Vitamin C 29mg (32%) Calcium 76mg (8%) Iron 1mg (6%)

Nutrition Facts

Serving: 24 Serving

Amount Per Serving

Calories 99

% Daily Value*

Calories 99kcal 5%
Carbohydrates 13g 4%
Protein 4g 8%
Fat 5g 8%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 31mg 1%
Potassium 434mg 9%
Fiber 3g 12%
Sugar 2g 4%
Vitamin A 488IU 10%
Vitamin C 29mg 32%
Calcium 76mg 8%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.