This vegetable platter is the perfect the perfect addition to your party or holiday menu. Bursting with colorful veggies and an assortment of textures and flavors, it's sure to be the star of your next gathering.
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A well-crafted platter is a feast for the eyes! I've created a Mediterranean mezze platter as well as a vegan charcuterie board and a fruit platter for Daily Dish, and you guys have loved them. That's why, today I'm going to show you how to put together a vegetable platter, or a crudité platter (pronounced kroo-dee-teh) that's as satisfying to the eyes as it is to the stomach.
Gone are the days of sad crudité platters made up of a few lonely cucumber and carrot sticks with a sad, untouched dip still imprisoned in its plastic packaging. These days, vegetables platters are a vibrant cornucopia of veggies and dips that celebrate freshness and creativity. Plus, this is an appetizer that's easy to make ahead.
I'll show you how to make (or buy if you prefer) everything and how to artfully assemble a showstopping veggie platter. Let's get started!
Ingredients & Tips
For The Platter:
- Cherry Tomatoes: I like to use cherry tomatoes on the vine. I think it adds an elegant touch, but loose cherry tomatoes are fine too.
- Roasted Carrots: Chanteray carrots, or baby carrots are the best choice. You'll need to cut them in half before roasting them. You could also use the smaller purple and yellow carrots. Wash them well and leave the stems on for a rustic look.
- Roasted Cauliflower: You'll need a half a head of cauliflower for this crudite platter. Cut the florets in varying sizes, but make sure they're all bite sized.
- Broccoli: Like the cauliflower florets, cut the broccoli florets into bite sized pieces. I recommend serving the broccoli raw. Roasted broccoli tastes great, but doesn't look very vibrant on a veggie tray.
- Roasted Garlic: This one is optional, but I think it the sculptural look of garlic bulbs really adds something to the visual appeal. Also, your guests can squeeze the roasted garlic out of the papery skins and eat them with the crackers and vegetables.
- Crackers: Choose a unique and flavorful cracker. I used rosemary sourdough crackers. If you're feeling industrious, you could make my chickpea crackers. Pita chips would also work well here.
- Celery: Cut the pieces evenly, on the diagonal.
- Hummus: You can make your own creamy hummus, or buy it packaged. Just be sure it take it out of the plastic container and serve it in a ceramic dish.
- Flatbread: You can buy flatbread at the grocery store, or you can make my popular Turkish bread, which is one of my more popular recipes.
- Red Pepper Dip: Red pepper dip is easy to make from roasted red peppers. Here's a great roasted red pepper dip from Every Last Bite. Alternatively, you can find this dip at the store.
- Olives: I think a combination of green and black olives is the most appealing choice here. Plate them in a small dish.
- Red Pepper: I used a red pepper, but you could also use a combination of red, yellow and orange peppers.
For Prepping:
- Olive Oil: We'll be using olive oil to roast the carrots, cauliflower and garlic in. Choose a good quality extra virgin olive oil for the best results.
- Lemon: The carrots and cauliflower will be roasted in olive oil spiked with lemon juice and lemon zest.
- Salt & Pepper: Add a good dash of salt and pepper to your roasted veggies before sticking them in the oven.
What Vegetables Are Good For A Vegetable Platter?
When it comes to creating a veggie platter, the possibilities are endless! In addition to the vegetables I've included in the recipe, here are some popular vegetables that would also be great additions to a vegetable platter:
- Radishes: With their peppery flavor and vibrant color, radishes would make a great addition to your platter.
- Sugar Snap Peas: Crunchy, sweet peas would be a delightful addition to your vegetable platter. Open some of them up for great visual appeal.
- Zucchini or Yellow Squash: Sliced zucchini or yellow squash would be a light, delicate addition to your platter, especially during the summer months.
- Asparagus: Asparagus spears, whether served raw or lightly blanched, make for an elegant presentation. Blanching helps to soften the texture slightly and bring out the vibrant green color.
- Radicchio: This beautiful, bitter leafy vegetable will add a splash of color and a slightly peppery taste to your platter. Separate the leaves and arrange them for an attractive display.
- Green Beans: Snappy green beans, blanched to bring out their vibrant color and soften their texture, are a classic choice that complements various dips.
- Fennel: Fresh fennel bulbs can be sliced thinly and added to the platter. Their crunchy texture and mild licorice-like flavor make for an interesting addition.
- Baby Corn: Miniature corn cobs add a unique visual element to your platter. They're typically blanched or boiled before being served.
- Artichoke Hearts: Canned or marinated artichoke hearts make a flavorful and tangy addition to the platter. They pair well with dips and add a touch of sophistication.
How Do You Blanch Vegetables For Crudites?
Vegetables that can be blanched for a vegetable platter include asparagus, green beans, broccoli florets, and sugar snap peas. Blanching these vegetables briefly helps to enhance their vibrant colors, improve texture, and retain their crispness while adding a touch of tenderness.
- Prepare a pot of boiling water and a large bowl of ice water. The ice water will be used to quickly cool the vegetables after blanching to stop the cooking process.
- Trim and prepare the vegetables by washing them and cutting them into desired sizes. For larger vegetables like carrots or asparagus, you may want to cut them into uniform lengths.
- Once the water comes to a rolling boil, carefully place the vegetables into the boiling water using a slotted spoon or tongs. Be cautious not to overcrowd the pot to ensure even blanching.
- Blanch the vegetables for a short period, typically around 1-3 minutes, depending on the vegetable's size and desired texture. Blanching time can vary, so it's recommended to test the vegetables for doneness by removing a piece and tasting it for desired tenderness.
- Once the vegetables reach the desired texture, promptly remove them from the boiling water using the slotted spoon or tongs, and immediately transfer them to the bowl of ice water. The ice water will rapidly cool down the vegetables, preserving their vibrant color and stopping the cooking process.
- Let the vegetables sit in the ice water for a few minutes to ensure they are completely cooled. This step also helps maintain their crispness.
- Once cooled, drain the vegetables thoroughly and pat them dry using a clean kitchen towel or paper towels. Excess moisture can affect the presentation and texture of the vegetables on the crudites platter.
- Arrange the blanched vegetables on your crudites platter and serve with your choice of dips.
How To Make A Vegetable Platter
- Preheat your oven to 425°F (220°C).
- Cut off the top of each garlic head to expose the cloves. Place the heads on a sheet of aluminum foil, drizzle with olive oil, and wrap them tightly. Roast the garlic in the preheated oven for about 30-35 minutes or until the cloves are soft and golden brown. Remove from the oven and let them cool.
- Meanwhile, in a large bowl, combine the cauliflower florets and carrot sticks. Drizzle with olive oil, lemon zest, lemon juice, salt, and pepper. Toss to coat the vegetables evenly.
- On a separate baking sheet, spread out the seasoned cauliflower florets and carrot sticks. Place the roasted garlic heads on the baking sheet as well. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly browned.
- While the vegetables are roasting, prepare the rest of the platter. Begin by placing three small dishes in a triangle pattern. Two dishes will be for dips, and one dish will be for olives. Place one small dish in the corner to hold your roasted veggies. Arrange the cucumber slices, cherry tomatoes, celery sticks, and broccoli florets on a large serving platter. Slot the flatbread and crackers in next to the dips.
- Once the roasted vegetables and garlic are done, remove them from the oven and let them cool slightly. Place on the dish reserved for the roasted vegetables.
- Place the roasted garlic bulbs on the platter alongside the other vegetables.
Optional Additions To Your Veggie Platter
- Marinated Mushrooms: Alongside fresh mushrooms, consider marinating some mushrooms in a tangy vinaigrette or mushroom conserva for an umami-rich addition.
- Fresh Herbs: Sprinkle some fresh herbs like parsley, dill, or cilantro over your platter.
- Nuts and Seeds: Add some crunch to your veggie platter with a selection of roasted almonds, cashews, or pumpkin seeds.
- Dips and Spreads: Along with hummus, consider including other vegan dips like baba ganoush, tzatziki made with dairy-free yogurt, or a spinach and artichoke dip. Ful Medames, a dip made from fava beans, would be an excellent addition.
- Sun-Dried Tomatoes: Include sun-dried tomatoes packed in oil for an intense burst of sweet and tangy flavor.
- Pickles: Include an assortment of pickles like dill pickles, cornichons, or pickled vegetables like cauliflower, carrots, or radishes for a tangy, crunchy addition. You could also include pickled mustard seed or Mexican pickled onions.
Frequently Asked Questions
A well-rounded vegetable platter should include a variety of fresh, vibrant vegetables. Some common choices include carrots, cucumbers, bell peppers, cherry tomatoes, radishes, celery, broccoli, cauliflower, and sugar snap peas. The selection should encompass a mix of colors, textures, and flavors to provide a visually appealing, nutritious assortment for guests to enjoy.
A vegetable tray can be made ahead of time for convenience. Ideally, it's best to prepare the vegetables and arrange the platter on the day of serving to ensure optimal freshness. However, if needed, the vegetables can be pre-cut and stored in airtight containers in the refrigerator a day in advance. To maintain crispness, I recommend waiting to assemble the platter closer to the serving time, covering it with a damp paper towel or plastic wrap to keep the vegetables hydrated.
The number of people a veggie tray serves will vary depending on the size of the platter and the appetite of the individuals. As a general guideline, a standard veggie tray with a variety of vegetables can typically serve 8 to 12 people as a light appetizer or snack. However, if it's part of a larger spread or accompanied by other dishes, it may serve more people. It's always a good idea to consider the occasion, the number of guests, and their eating habits to determine the appropriate quantity for your specific gathering.
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📖 Recipe
Vegetable Platter
Ingredients
Roasted Vegetables
- 2 small heads of garlic
- ½ small head of cauliflower cut into florets
- Olive oil for roasting and tossing
- 3 Chanteray carrots cut in half
- Zest of 1 lemon
- Juice of 1 lemon
- salt and pepper
- 1 large bell pepper any color, sliced
- 1 medium cucumber sliced
Raw Veggies & Crackers
- 1 small bunch of cherry tomatoes
- 1 small bunch of celery cut into sticks
- ½ head of broccoli cut into florets
- Salt and pepper to taste
- Crackers and flatbread cut into triangles
Dips & Olives
- 1 cup hummus store bought or homemade
- 1 cup roasted red pepper dip store bought or homemade
- ½ cup olives black and green mixture
Instructions
- Preheat your oven to 425°F (220°C).
- Cut off the top of each garlic head to expose the cloves. Place the heads on a sheet of aluminum foil, drizzle with olive oil, and wrap them tightly. Roast the garlic in the preheated oven for about 30-35 minutes or until the cloves are soft and golden brown. Remove from the oven and let them cool.
- Meanwhile, in a large bowl, combine the cauliflower florets and carrot sticks. Drizzle with olive oil, lemon zest, lemon juice, salt, and pepper. Toss to coat the vegetables evenly.
- On a separate baking sheet, spread out the seasoned cauliflower florets and carrot sticks. Place the roasted garlic heads on the baking sheet as well. Roast in the preheated oven for about 20-25 minutes or until the vegetables are tender and slightly browned.
- While the vegetables are roasting, prepare the rest of the platter. Begin by placing three small dishes in a triangle pattern. Two dishes will be for dips, and one dish will be for olives. Place one small dish in the corner to hold your roasted veggies. Arrange the cucumber slices, cherry tomatoes, celery sticks, and broccoli florets on a large serving platter. Slot the flatbread and crackers in next to the dips.
- Once the roasted vegetables and garlic are done, remove them from the oven and let them cool slightly. Place them on the dish reserved for the roasted vegetables.
- Place the roasted garlic bulbs on the platter alongside the other vegetables.
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