Description
This Easy Veggie Tray is a colorful and healthy assortment of fresh vegetables paired with assorted dips, perfect for parties, snacks, or a light appetizer. Featuring crisp baby carrots, sweet grape tomatoes, crunchy jicama, cucumbers, radishes, endive, mini bell peppers, blanched green beans, and marinated mushrooms, this tray offers a variety of textures and flavors that everyone will enjoy. Ready in just 25 minutes, it’s a hassle-free way to add freshness and nutrition to any gathering.
Ingredients
Scale
Vegetables
- 1 pint grape tomatoes
- 1/2 pound baby carrots (peeled and trimmed)
- 1 1/2 cups jicama (cut into planks)
- 1 1/2 cups cucumbers (sliced on the diagonal)
- 1 1/2 cups radishes (trimmed and halved)
- 2 small heads endive (trimmed and leaves separated)
- 1 1/2 cups mini bell peppers (halved and seeded)
- 1/2 pound petite green beans (blanched)
- 1 1/2 cups marinated mushrooms
Dips
- 3 cups assorted dips (such as ranch, hummus, and blue cheese)
Instructions
- Prepare the dips: Place the assorted dips into small serving bowls and arrange them on your serving tray to allow easy access for dipping.
- Arrange the vegetables: Organize the prepared vegetables in separate piles or groups around the dips on the tray, ensuring a colorful and appealing presentation.
- Serve or chill: You can serve the veggie tray immediately or cover it and refrigerate until ready to serve, keeping the vegetables fresh and crisp.
Notes
- To blanch the petite green beans: bring a pot of salted water to a boil, add the green beans, and cook for 2-3 minutes until tender-crisp. Drain and immediately plunge into ice water to stop cooking and retain their bright green color.
- Feel free to substitute or add other fresh vegetables as desired to customize the tray.
- Use a variety of dips to cater to different tastes and dietary preferences.
