Jazz Up The Ordinary
July 6, 2010
Vegetable Crudite is a simple and healthy snack (depending on the dip). By spending a little time selecting the right combination of veggies for size, shape and color, your veggie tray can be your centerpiece. This is how I make mine easy to maintain and restock throughout my parties.
- Step 1: Decide on the size of your veggie tray. The one in the picture was for 6 people. When I have more, I'll use a platter and offer more variety.
- Step 2: Shop for your veggies as close to your party as possible for freshness.
- Step 3: The morning of the party I chop my veggies and store them in zip top bags with a paper towel in the bag. Here are some of my favorite veggies selections:
- Green onions: Cut both ends at an angle.
- Celery: Cut the end that will stick out of the cup at an angle.
- Cucumbers: Cut like pickles.
- Cherry or Grape Tomatoes: No cutting needed.
- Red Bell Peppers: Thinly julienne.
- Jicama: Thinly juliene.
- Zucchini: Slice with a vegetable peeler lengthwise and roll up.
- Broccoli: Trimmed and piled high.
- Step 4: Assemble platter or plate with bowls and glasses. Have fun with this part.
- Step 5: Select a healthy dip. I like this Ranch Dip from Eating Well
- Step 6: Add Veggies to your platter. As things empty go to your zip top bags and it's quickly freshened.
