Simple Crudités Platter
Use at least 4 to 5 fresh vegetables to make your crudite platter. Aim for seasonal vegetables with a variety of color and texture. Add a dip such as tzatziki, olives or other marinated vegetables. If you like add a cheese such as marinated feta. And for a palette cleanser, include grapes, sliced apples, or another fruit of choice.
- Prep time
- 20 min
- Cook time
- 31 min
- Yield
- 10 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- Snap peas
- Cherry tomatoes
- Baby bell peppers, ((sliced in half, seeds removed))
- Carrots, ((or rainbow carrots))
- Radishes, ((quartered))
- Cucumbers, ((sliced in rounds or short spears))
- Cooked beets, ((quarters))
- Tzatziki,
- Walnut Spinach Yogurt Dip,
- Roasted Red Pepper Hummus,
- Olives, ((pitted kalamata olives or green olives))
- Marinated artichoke hearts
- Pickles
- Pickled or marinated mushrooms
- Cheese,
- Pita wedges, ((optional) )
Instructions
- 1
On a large platter or board, place a small bowl of tzatziki sauce or other dip of your choice on one side. If using two dips, arrange the two bowls on opposite sides of your platter.
- 2
Arrange the vegetables on the platter, filling in the spaces around the dip (bowl). For a beautiful platter, separate veggies of like colors and use ones that are different in color and texture near each other.
- 3
Fill any gaps on your platter with the remaining ingredients including olives, grapes, cheese (feta or baby mozzarella) and wedges of pita.