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5.0 from 15 votes

Veggie Tray Ideas (Plus Amazing Dips!)

A classic vegetable tray is great for parties and game day, but forget those boring store-bought veggie trays! Make your own beautiful and healthy crudité platter in just 30 minutes - including delicious, healthy dips! *Aim for 1 to 1 ½ cups of veggies per person.

Prep Time
25 mins
Cook Time
25 mins
Total Time
30 mins
Servings: 10 people
Calories: 50 kcal
Course: Appetizer
Cuisine: American

Ingredients

Raw vegetable options:
  • carrots, baby or regular see Note 1
  • celery cut into sticks; see Note 2
  • red, orange, and/or yellow bell pepper cut into strips
  • radishes stem ends trimmed
  • Jicama peeled and cut into sticks
  • Cherry or grape tomatoes
  • sugar snap peas
  • English cucumber, sliced this thin-skinned variety doesn't need to be peeled; regular cucumber should be peeled
  • broccoli and cauliflower cut into small florets; briefly blanch if desired
Vegetables that benefit from quick blanching in salted water:
  • asparagus trim woody ends
  • broccolini
  • green beans or haricot vert trimmed
  • zucchini and summer squash cut into boats or large cubes
Suggested dip recipes:
  • vegan ranch dip pictured
  • avocado green goddess dip pictured
  • homemade Bitchin' Sauce
  • creamy harissa dressing
  • lemon tahini dressing
  • Creamy Sunflower Seed Dressing

Instructions

    Cup of Yum
  1. Review the post above for helpful tips and more ingredient ideas. Wash all veggies very well and dry before cutting.
  2. For blanched vegetables, bring a pot of lightly salted water to a boil. Also fill a large bowl or container with ice water. Carefully drop the cut/trimmed veggies into the pot and cook for 1 to 2 minutes or until barely tender. Immediately transfer to the ice bath to stop cooking. After a minute or two, move the cool veggies to a paper towel-lined plate to dry.
  3. On a large platter or tray, place a small bowl for the dip. If using 2 or 3 dips, position the bowls on opposite sides/ends of the platter to create balance. Arrange the vegetables on the platter, separating veggies of similar color. Place different colors and shapes next to each other. Fill in gaps with small veggies like radishes and tomatoes. If you haven't already, carefully fill the dip bowls.
  4. Serve immediately or cover and refrigerate, preferably no more than 4 to 6 hours in advance so the veggies stay fresh. If you have leftover veggies, wrap in a damp paper towel and store in a covered container in the refrigerator to extend freshness.

Notes

  • Note 1: Carrots tend to oxidize after peeling and slicing, so I like to pile them up and squeeze a bit of fresh lemon juice on top. Give them a toss, then finish up with prep. Before adding the carrot sticks to the platter, rinse under cold water and pat dry.
  • Here's a tip to make baby carrots more appealing. Place in a large bowl, add a splash of apple cider vinegar, and cover with water. Let soak for a few minutes, then rinse and drain. This reduces the unappetizing watery mess from the packaging.
  • Here's a tip to make baby carrots more appealing. Place in a large bowl, add a splash of apple cider vinegar, and cover with water. Let soak for a few minutes, then rinse and drain. This reduces the unappetizing watery mess from the packaging.
  • Note 2: To easily remove the stringy exterior of celery, snap in half then peel it away.

Nutrition Information

Calories 50kcal (3%)

Nutrition Facts

Serving: 10people

Amount Per Serving

Calories 50

% Daily Value*

Calories 50kcal 3%

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