ULTIMATE VEGETABLE TRAY RECIPE
Impress your guests with this beautiful, festive and healthy veggie tray!
Provided by Alicia Skousen
Categories Appetizer
Time 5m
Number Of Ingredients 9
Steps:
- Cut your vegetables into smaller pieces that are perfect for dipping
- Place your dip(s) on the tray
- Using a variety of fresh vegetables with different colors, organize and place them around the dips
- Keep in the refrigerator until you're ready to serve
Nutrition Facts : Calories 80 kcal, ServingSize 1 serving
HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)
Provided by Natalie Clark
Time 15m
Number Of Ingredients 12
Steps:
- Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
- On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
- Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.
ULTIMATE GRILLED VEGETABLE TRAY
This grilled vegetable tray might look like a crazy amount of work, but it is actually a lot easier to put together than you think! With just a few simple tips, you can make your summer veggie tray look like a work of art! The best part is that you can serve it warm, cold or room temperature.
Provided by Jonathan Melendez
Categories Vegetable
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 26
Steps:
- In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using).
- You can use any combination of these vegetables as you'd like. Use them all or pick and choose your favorites!
- Boil the potatoes until just fork tender. You want them to be slightly underdone because they'll continue to cook on the grill. Drain, allow to cool and cut in half.
- Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.
- Brush the vegetables with the garlic herb oil on both sides.
- Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini. Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it's just vegetables).
- Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you'll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.
- To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using) and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.
- To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!
Nutrition Facts : Calories 212.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 3, Sodium 327.2, Carbohydrate 27.3, Fiber 7.9, Sugar 9.9, Protein 6
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