VEGGIE PLATTER
Steps:
- Wash and dry your vegetables.
- Place the dips on a large cookie sheet, platter, slate board or wooden cutting board.
- Arrange the vegetables around the dips.
- Add crackers or crispy snacks.
- Fill in gaps with fruits and nuts. Use small bowls or cups for extra dimension. Top with fresh herbs and flowers for a pop of color. Enjoy.
GARDEN VEGETABLE PLATTER
Check out this fresh appetizer made ready in just 30 minutes! Salad greens, jicama, carrots, celery, radish, cauliflower and broccoli served with spinach dip - a colorful vegetable platter!
Provided by Betty Crocker Kitchens
Categories Appetizer
Time 30m
Yield 24
Number Of Ingredients 8
Steps:
- Choose new clay flowerpots and saucers in a variety of sizes. Line pots with plastic wrap, and loosely fill with greens. Line saucers with a lettuce or cabbage leaf.
- Place jicama, carrot and celery sticks and radishes in taller pots. Fill saucers with cauliflowerets, broccoli flowerets and dip.
- Arrange pots and saucers on a wooden serving tray.
Nutrition Facts : Calories 50, Carbohydrate 4 g, Cholesterol 0 mg, Fat 1/2, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, ServingSize 1 tablespoon dip and 4 vegetable pieces each, Sodium 105 mg, Sugar 1 g, TransFat 0 g
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.
GRILLED VEGETABLE PLATTER
The best of summer in one dish! This pretty grilled vegetable recipe is meant for entertaining. Grilling brings out their natural sweetness, and the easy marinade really kicks up the grilled vegetables' flavor. -Heidi Hall, North St. Paul, Minnesota
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, whisk the first 7 ingredients. Place 3 tablespoons marinade in a large bowl. Add vegetables; turn to coat. Cover; marinate 1-1/2 hours at room temperature., Transfer vegetables to a grilling grid; place grid on grill rack. Grill vegetables, covered, over medium heat until crisp-tender, 8-12 minutes, turning occasionally., Place vegetables on a large serving plate. Drizzle with remaining marinade.
Nutrition Facts : Calories 144 calories, Fat 9g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 50mg sodium, Carbohydrate 15g carbohydrate (11g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
VEGETABLE GARDEN
I was planning on bring veggies and dip to my grandson's graduation party, but I wanted to do something special. So I created a mini garden by arranging by corn, cherry tomatoes and other small vegetables on fa foam board. I was a big hit!-Barbara Wellner, Menominee, Michigan
Provided by Taste of Home
Categories Appetizers Side Dishes
Time 50m
Yield 12 servings.
Number Of Ingredients 14
Steps:
- For cornstalks, trim both ends of each green onion. Using a sharp knife or scissors, cut green portion of onions lengthwise into thin strips. Fill a large bowl with ice water; add onions and refrigerate until curled., For flowers, trim both ends of each radish. With a sharp knife, cut radishes to make flowers (see instructions for making radish flowers below)., Place flowers in a bowl of ice water; refrigerate until opened., For base, attach fencing around foam board with pins, fasteners or staples. Line the endive. Drain onions and radishes. With toothpicks, attach the onions in rows along one short side of base. Trim one end of each baby corn into a wedge; insert into onion tops. (Refrigerate any extra corn for another use.), Add rows of radish flowers, zucchini, tomatoes, mushrooms and carrots. Place scarecrow in garden. Serve veggies with dip.
Nutrition Facts : Calories 407 calories, Fat 40g fat (6g saturated fat), Cholesterol 30mg cholesterol, Sodium 403mg sodium, Carbohydrate 11g carbohydrate (3g sugars, Fiber 2g fiber), Protein 2g protein.
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- Trim carrot tops, if using, to about 1/2 in., and trim root hairs, then cut carrots in half lengthwise. Cut fennel lengthwise into slender wedges. Set vegetables in a large bowl of ice water about 1 hour to crisp.
- Meanwhile, if using baby turnips, trim tops to about 1/2 in., then quarter turnips; or cut regular turnips into slender wedges. Remove all but a few small leaves on each radish; swish radishes in water to clean. Crisp turnips and radishes in another bowl of ice water about 45 minutes.
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