Ingredients
Vegetables
- 1 cup baby carrots
- 1 cup cucumber slices
- 1 cup cherry tomatoes
- 1 cup broccoli florets
- 1 cup celery sticks
- 1 cup bell pepper strips
Dips
- Ranch dip (as desired)
- Hummus (as desired)
- Yogurt dip (as desired)
Instructions
- Prepare Vegetables: Thoroughly wash all the vegetables under cold running water. Peel and slice the cucumbers, cut the broccoli into florets, slice the bell peppers into strips, and prepare the celery sticks and baby carrots ensuring they are clean and crisp.
- Optional Blanching: For a milder broccoli flavor, blanch the broccoli florets in boiling water for 1 minute, then immediately transfer to ice water to stop cooking. Drain well before arranging.
- Arrange on Platter: On a large serving platter, arrange all the vegetables attractively by grouping them by type or alternating colors for a visually pleasing presentation.
- Serve with Dips: Place your choice of ranch, hummus, and/or yogurt dip in small bowls around the platter or in the center to complement the vegetables. Serve immediately for optimal freshness and crunch.
Notes
- Blanch broccoli florets for 1 minute to reduce bitterness and enhance tenderness.
- Add seasonal vegetables such as radishes, snap peas, or zucchini ribbons for variety and color.
- Use fresh, crisp vegetables for the best texture and flavor.
- Chill the vegetables and dips prior to serving for a cooler, refreshing snack.
- Prep Time: 15 minutes
- Cook Time: 0 minutes
- Category: Appetizer / Snack
- Method: No-Cook
- Cuisine: American
- Diet: Vegan,Gluten Free
