Vegetable trays don't have to be boring! A combination of colorful veggies and tasty dips ensures everyone will devour this appetizer - kids and adults alike.
½pound petite green beans blanched (see notes below)
1 ½cupsmarinated mushrooms
3cups assorted dips
Instructions
Add bowls of dips to tray.
3 cups assorted dips
Arrange vegetables in piles on tray. Serve immediately or cover and refrigerate until ready to serve.
1 pint grape tomatoes, ½ pound baby carrots, 1 ½ cups jicama, 1 ½ cups cucumbers, 1 ½ cups radishes, 2 small heads endive, 1 ½ cups mini bell peppers, ½ pound petite green beans, 1 ½ cups marinated mushrooms
Notes
Skins of baby vegetables like petite carrots and cucumbers are tender enough that they do not need to be removed but can be if you prefer.
Optional garnishes include lining your plate with lettuce leaves, parchment paper or a pretty napkin. You can also add fresh herb sprigs or edible flowers.
You can use whatever dips you like. Our favorite dips for a veggie tray are hummus and our healthy avocado yogurt dip.
How to blanch vegetables:
Bring a pot of water to a rolling boil.
Place vegetables in the boiling water for 1-5 minutes, depending on the thickness of the vegetable. You want veggies that are vibrant in color but still a bit firm to the bite.
Immediately removed blanched veggies from pot and plunge into a bowl of ice water to stop cooking.
Drain, pat dry and serve or store covered in the refrigerator.
Make ahead instructions:
Prep and store your vegetables in individual containers, or
Plate your entire tray and place some wet (but not sopping wet) paper towels over the top of the vegetables. Cover the tray with plastic wrap so the paper towels don't dry out and refrigerate until ready to use, up to one day.