Vegetable Tray: Easy, Fresh Options for Family Gatherings
A beautiful, colorful vegetable platter arranged in a rainbow pattern with creamy homemade ranch dip – perfect for gatherings, family meals, or encouraging vegetable consumption among picky eaters.
Ingredients
- 1 pint cherry or grape tomatoes
- 2 large bell peppers (preferably different colors: red, yellow, or orange)
- 1 English cucumber or 2 regular cucumbers
- 1 bunch of carrots or 1 bag baby carrots
- 1 head of broccoli
- 1 head of cauliflower (white or purple if available)
- 1 bag of sugar snap peas
- 1 cup sour cream
- 1/2 cup mayonnaise
- 1 tablespoon dried parsley
- 1 teaspoon dried dill
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- Splash of lemon juice
Instructions
- Prepare the homemade ranch dip by combining sour cream, mayonnaise, dried parsley, dried dill, garlic powder, onion powder, salt, pepper, and a splash of lemon juice in a bowl. Stir until well incorporated.
- Wash all vegetables thoroughly under cold running water. For added cleaning power, add a splash of vinegar to the washing water.
- Cut bell peppers into strips approximately 1/2 inch wide, removing seeds and membranes.
- Slice cucumber into 1/4-inch rounds. For regular cucumbers, consider creating a decorative edge by running a fork down the sides before slicing.
- Prepare carrots by peeling and cutting into sticks about 3 inches long, or simply open your bag of baby carrots.
- Cut broccoli and cauliflower into bite-sized florets, ensuring no piece is larger than two bites.
- Arrange your serving platter and place the dip bowl in the center.
- Arrange vegetables in a rainbow pattern radiating from the center, grouping colors together: red (tomatoes, red peppers), orange (carrots), yellow (yellow peppers), green (cucumber, broccoli, snap peas), purple (purple cauliflower if available).
- For added visual interest, create height variation by leaning some vegetable pieces against the dip bowl or slightly stacking certain vegetables.
- Keep refrigerated until approximately 30 minutes before serving to maintain maximum freshness.
Notes
For make-ahead preparation, vegetables can be cut up to 24 hours in advance.
Store carrots fully submerged in water, and keep peppers and cucumbers with paper towel in airtight containers to absorb excess moisture.
For transportation to events, keep prepared vegetables and dip in separate containers and arrange at your destination.
To maintain freshness during longer events, consider placing your vegetable tray over a larger bowl filled with ice.
For kid-friendly versions, consider using small individual cups of dip to prevent double-dipping, or cutting vegetables into fun shapes using cookie cutters.