Raw Vegetable Platter Recipes
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.
RAW VEGGIES WITH CHIPOTLE RANCH DRESSING
Provided by Ree Drummond : Food Network
Categories appetizer
Time 3h20m
Yield About 3 cups dip
Number Of Ingredients 18
Steps:
- In a food processor or blender, combine the mayonnaise, sour cream, parsley, dill, chives, Worcestershire sauce, black pepper, vinegar, paprika, salt, cayenne, hot sauce, chipotle peppers and garlic. Add the buttermilk to the desired consistency and blend. Chill for a couple of hours before serving, thinning with more buttermilk if needed.
- Serve the carrots, celery and cucumbers with the dip.
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.
MOM'S FAMOUS RAW VEGETABLE DIP
This is the veggie dip my mom always used to make for me, and now I've taken it over. It's always a big hit at parties. Serve with your favorite raw vegetables.
Provided by Araylia
Categories Appetizers and Snacks Dips and Spreads Recipes
Time 10m
Yield 16
Number Of Ingredients 6
Steps:
- Mix sour cream, mayonnaise, onion, parsley, dill, and seasoned salt in a bowl. Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 130.3 calories, Carbohydrate 1.2 g, Cholesterol 11.5 mg, Fat 13.9 g, Protein 0.6 g, SaturatedFat 3.5 g, Sodium 200.6 mg, Sugar 0.2 g
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
ROASTED VEGGIE PLATTER
"This combination of colorful vegetable is so good when baked in the oven," assures Margaret Allen of Abingdon, Virginia. "They make a lovely presentation when threaded on skewers before roasting, too," she notes.
Provided by Taste of Home
Categories Side Dishes
Time 30m
Yield 6 servings.
Number Of Ingredients 7
Steps:
- Place the vegetables in a greased 15x10x1-in. baking pan. Drizzle with salad dressing and sprinkle with herbs; toss to coat., Bake, uncovered, at 425° for 15-20 minutes or until tender, stirring occasionally.
Nutrition Facts : Calories 69 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 173mg sodium, Carbohydrate 7g carbohydrate (4g sugars, Fiber 2g fiber), Protein 2g protein. Diabetic Exchanges
More about "raw vegetable platter recipes"
HOW TO ASSEMBLE A VEGGIE PLATTER - GIMME DELICIOUS
2017-01-24 Instructions. Wash ALL your veggies in cold water. Pat with a dry paper towel. Place the veggie dip (s) in the center of the platter. arrange …
From gimmedelicious.com
4.8/5 (14)Total Time 11 minsEstimated Reading Time 3 mins
From gimmedelicious.com
4.8/5 (14)Total Time 11 minsEstimated Reading Time 3 mins
- Place the veggie dip(s) in the center of the platter. arrange veggies around dip in a rainbow like pattern.
- Serve immediately or cover with 2-3 layers of plastic wrap and store in the fridge until ready to serve.
10 WAYS TO MAKE A BETTER RAW VEGETABLE PLATE - KITCHN
From thekitchn.com
Estimated Reading Time 6 mins
- Pick 3 vegetables you really love (and skip the fillers). Those rainbow-colored trays of vegetables are so pretty, I know, but they are also laborious and expensive to build.
- Add one exciting new vegetable. Keep yourself out of the carrots and celery rut by grabbing just one new vegetable for your veg plate. Slice jicama into thin, but dippable triangles.
- Find every vegetable in a single color scheme. This is a really smart way to make your vegetable platter look gorgeous without having an art degree. Go all in on green vegetables with cucumbers, green beans, lettuce, and snap peas.
- Only cut vegetables if it makes them more dippable. You can spend a ton of time slicing and dicing vegetables, if you want, but most vegetables can be cut into thin batons, wedges, or coins.
- Leave the leaves on for vegetables like radishes and carrots. This doesn’t just make them look prettier — leaves make for easier dipping and help fill out the platter, too.
- Use lettuces: Romaine, radicchio, or endive are all crunchy vegetables that deserve a spot on your vegetable plate. Lettuce isn’t just for salads! Romaine hearts, little gems, endive, and more are ideal for vegetable plates because they help fill space, add a playful opportunity to fill or dip them, and help clear your crisper drawer.
- Quick-steam vegetables that are really laborious to eat. Yes, in the most ideal world a vegetable plate would require absolutely zero cooking, but I’m kind of tired of gnawing on raw broccoli and I bet you are too.
- Season absolutely everything on your tray, not just the dips. At the bare minimum, drizzle your finished vegetable plate with a bit of olive oil and sprinkle them with crunchy salt.
- Drizzle your vegetables instead of putting out dip. Dips are wondrous, I love them so much, but they also totally distract from a true vegetable plate.
- Make single-serve vegetable plates or jars. Having a small bowl or plate of vegetables served to you is pure joy: You don’t have to share any dips, or miss the last swipe of olive oil on the plate.
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