If you are hosting a party, you will need to generate a presentably provocative vegetable tray. Creating a veggie tray is authentically easy if you plan ahead and fetch everything that you will need before you begin to assemble your tray.
You will need a round serving tray or a specially designed veggie tray that has divided cavities for placing your vegetables in. If your tray doesn't come with a vegetable dip container, you will need to contribute one.
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It is recommended that you choose 5-7 vegetables to gift on your party tray.
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B. MAKOWSKY Jillian Satchel,Black/Truffle,One Size Feature
- Handle has a drop of 8"
B. MAKOWSKY Jillian Satchel,Black/Truffle,One Size Overview
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*** Product Information and Prices Stored: Mar 13, 2012 21:19:14
Preparation:
Wash and pat dry all of your vegetables. Cut off any roots, stems or unwanted leafy portions.
Vegetable Selection:
Leafy Lettuce: detach the lettuce leaves and use them to line your vegetable tray.
Broccoli: Cut florets off the stalk into personel serving-sized pieces.
Cauliflower: Cut pieces from head of cauliflower into personel serving-sized pieces.
Cherry Tomatoes: take off stems. Wash and pat dry.
Cucumbers: You can take off the skin or leave it, that is entirely up to you. Slice cucumber into 1/4" thick round slices.
Carrots: If using baby carrots, you will will not need to slice them down. If using full-sized carrots, you will need to slice them down into sticks measuring approximately 1/4" by 4" in size.
Celery: Cut off leafy portions. Cut celery stalks into 4" long pieces.
Radishes: Cut off top measure of radishes and any roots that might remain. It is best to use radishes that are less than 1 1/2" in diameter.
Mushrooms: If you are using baby mushrooms, leave just a 1/4" of the stem remaining. If using larger sized mushrooms, slice them down into personel pieces.
Green Pepper: take off the stem and seeds. Cut down into sticks measuring 1/4" by 4" in length.
Assembly:
Arrange the lettuce leaves on your tray, face the whole bottom of the tray. Take your prepared vegetables and arrange them around the tray in sections. Try to keep your colors separated and spread out the green colored vegetables. I like to use a green vegetable, then a colored vegetable and then other green vegetable and so forth as I go around my tray. Leave an opening in the center of your tray for your vegetable dip.
Once you have all your vegetables onto the tray, its time to ornamentation the tray.
Garnish Ideas:
If you are using a flat serving tray, you can detach your vegetable sections by laying a celery stick or carrot stick in the middle of each section. I like to add some further color by garnishing with green and black olives, purple cabbage curls, radish shaped flowers or even a few green and red grapes.
Here is a great dip recipe.
Dill Weed Vegetable Dip
1 c. Sour cream
1 c. Mayonnaise
1 tbsp. Dill weed
1 tbsp. Parsley
1 1/2 tbsp. Lemon juice
1 tbsp. Minced onion
Mix all ingredients together until well blended. Chill for any hours before serving. Serve with raw vegetables. Makes 2 cups.
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