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–+ servings
A vibrant Make-Ahead Veggie Tray featuring carrots, cucumbers, peppers, snap peas, and hummus dips.

Make-Ahead Veggie Tray

Prepare this vegetable tray a day in advance for easy serving.
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Prep Time 30 minutes
Make Ahead Time 1 day
Total Time 1 day 30 minutes
Servings: 10 people
Course: Appetizer
Cuisine: American
Calories: 55
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Vegetables
  • Rainbow carrots Cut large veggies into small pieces
  • Zucchini Cut large veggies into small pieces
  • Summer squash Cut large veggies into small pieces
  • Snap peas
  • Bell peppers Cut large veggies into small pieces
  • Green onions
  • Heirloom cherry tomatoes
  • Broccoli florets
  • Radishes
  • English cucumbers Cut large veggies into small pieces
Dips
  • As needed Homemade ranch dressing, hummus, or dips of choice

Equipment

  • Large platter
  • Air-tight container

Method
 

  1. Make or buy all your dips the day before. Cover the dips and store them in the refrigerator.
  2. Prep all your vegetables the day before your party. Wash and dry them, then cut large vegetables into small pieces.
  3. Store the cut vegetables in an air-tight container or arrange them on a platter.
  4. Arrange the platter. If arranging the day before, cover the platter tightly with plastic wrap and store it in the fridge. You can also arrange on a platter and cover it well before serving.

Nutrition

Calories: 55kcalCarbohydrates: 11gProtein: 3gFat: 1gSaturated Fat: 1gSodium: 38mgPotassium: 567mgFiber: 4gSugar: 6gVitamin A: 6486IUVitamin C: 81mgCalcium: 46mgIron: 1mg

Notes

For serving 10-12 guests, plan for about 5 pieces of vegetables per person (50-60 pieces total). Plan for about 3 tablespoons of dip per person (about 1 3/4 to 2 cups total).
If you include non-vegetable items like naan or pretzels, plan for about 2 pieces per person (20-24 pieces total).
You can make vegetable trays up to one day before. Leave any non-vegetable items off the tray, then wrap the tray tightly in plastic wrap and store it in the fridge. Add the remaining items just before serving.
Use leftover vegetables in stir fry, omelets, casseroles, or soup.

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