Crisp and Tasty Veggie Platters
Prepare fresh vegetables except mushrooms at least the day before the party. Some will keep longer: see table. Wash and cut vegetables in desired shapes and sizes. Rinse in water which has lemon juice, Fruitfresh or a little vitamin C powder added. Arrange in food storage bags, add several ice cubes; seal bags. Store bags in refrigerator vegetable crisper. Drain and change ice daily until used.
A few hours before serving, drain and arrange veggies on trays lined with parsley, lettuce or purple kale, cover tightly with plastic wrap and refrigerate until serving time. Allow 4-8 pieces per person, depending on occasion and type of use (appetizer, salad, relish).
* For a bright green color, these vegetables need to be blanched. Blanching also helps with tenderness (green beans, asparagus). Plunge into boiling water, start counting time immediately. Blanch pea pods only about 30 seconds, in and out. Blanch other vegetables 2 minutes; immediately plunge into ice water. Drain; pat dry with paper towels. Store as above.
Two ounces per person is a good amount for a relish tray.
| Vegetable | Approximate Yield |
|---|---|
| Asparagus*, 1 lb | 20-35 spears |
| Broccoli, 2 3/4 lbs. | 45 – 1-1/4″ florets |
| Broccoli florets, 1 lb. bag | 40 pieces use by fourth day |
| Carrots, 1 lb. | 65 3-1/2″ sticks use by sixth day |
| Baby-cut carrots, 1 lb. | About 40 |
| Cauliflower, 4-3/4 lbs. | 75 – 1-1/4″ florets |
| Cauliflower florets, 1 lb. bag | 17-20 florets use by fourth day |
| Celery, 1-3/4 lbs. 3 trimmed heads |
100 4 x 1/2″ sticks use by one week |
| Cucumber, 1-3/4 lb. (2) | 45 4 x 3/4″ spears, seeded use by second day |
| Whole green beans*, 1 lb | 30-40 beans |
| Jicama, 1-1/4 lbs. | 40 4 x 1/2″ sticks, peeled |
| Mushrooms, 1 lb. | 20 whole, 1-1/2 – 2″ caps use same day washed |
| Pea pods*, 1/4 lb. | 30 pods |
| peppers, sweet mini peppers, 1 dry pint | 18 peppers |
| peppers, bell, 1 pound | about 2 48 3-1/2 x 1/2″ sticks or 20-24 dipping chunks inch cut, use by second day |
| tomatoes, cherry 1 pint | 25 – 1″ tomatoes |
| tomatoes, grape 1 pint | about 40 tomatoes |
| Zucchini, 1-1/4 lbs. (three 6″) | 35 – 1/2″ round slices, unpeeled may also be sliced in sticks use by third day |
| Dip, 2 Quarts | 50 2 tablespoon servings |
A Sample Veggie Tray for 25-30
I like a lot of color and texture variety on my trays.
25″ tray
1-2 small tongs for self service
1 dressing cup (see below) for dressing, small red cabbage, small winter squash, very large bell pepper
2 cups thick dip or dressing
1 pound cauliflowerettes OR 1 1/4 pound peeled jicama
1 dry pint sweet mini peppers OR 2 pounds bell pepper chunks
1 quart cherry tomatoes
1 pound baby carrots or carrot sticks
2 cucumbers or zucchini, cut in rounds
1/2 pound celery sticks OR broccoli florets
1 pound specialty veg- blanched asparagus, pea pods, marinated mushrooms or artichoke hearts
1-2 bunches green onions, trimmed to 6 inch lengths for garnish
1 pint large black olives OR stuffed olives or marinated mild pepper rings for garnish
1 bunch parsley, leaf lettuce or purple kale for green garnish
Prepare veggies in advance as outlined above.
Make dressing cup:
trim a red cabbage flat do it will stand, from the top cut out a slice, then core out most of the cabbage, leaving about 1/2 inch of cabbage leaf wall. Rinse in lemon water, wrap tightly, refrigerate.
When ready to serve, arrange on tray and fill with thick dip.
To assemble;
Line tray with greens, place dressing cup, alternate vegetable colors white, red, green, yellow/orange. Garnish with olives and green onions. Fill dressing cup.