Best Vegetable Buffet Platter Recipes

VEGGIE PLATTER

Veggie Platter image

Provided by Kelly

Time 15m

Number Of Ingredients 9

Ingredients

Guacamole
Hummus
Ranch
Salsa
Fresh vegetables (broccoli, cauliflower, carrots, cucumber, grape tomatoes, green beans, radishes & red bell peppers)
Fresh berries or other fruits (strawberries, blueberries, blueberries plus your favorites )
2-3 varieties of crackers, breadsticks, mini toast bites
2-3 types of nuts (marcona almonds, pecans, walnuts, pili nuts, macadamia nuts, pistsachios, cashews plus your favorites)
FOR LOW CARB: Use Cheese Crisps (Whisps) and pork rinds

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.

ULTIMATE VEGETABLE TRAY RECIPE

Ultimate Vegetable Tray Recipe image

Impress your guests with this beautiful, festive and healthy veggie tray!

Provided by Alicia Skousen

Categories Appetizer

Time 5m

Number Of Ingredients 9

Ingredients

16 oz carrots
16 oz broccoli
1 Green bell pepper
1 Red bell pepper
16 oz cherry tomatoes
8 oz black olives
1 cucumber
1 package crackers
16 oz cheese

Steps:

Cut your vegetables into smaller pieces that are perfect for dipping
Place your dip(s) on the tray
Using a variety of fresh vegetables with different colors, organize and place them around the dips
Keep in the refrigerator until you're ready to serve

Nutrition Facts : Calories 80 kcal, ServingSize 1 serving

ROASTED VEGGIE PLATTER

Roasted Veggie Platter image

"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

Ingredients

1 medium sweet red pepper, cut into 1-1/2-inch pieces
1 medium red onion, cut into wedges
1 medium yellow summer squash, cut into 1/2-inch slices
1/2 pound whole fresh mushrooms
1/4 pound fresh green beans, trimmed
1/4 cup prepared Italian salad dressing
1/4 teaspoon each dried basil, thyme and rosemary, crushed

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

VEGETABLE BUFFET PLATTER

Vegetable Buffet Platter image

This colorful appetizer adds flavor and crunch to any buffet table. Served with a creamy butterrmilk dressing, these veggies won't last long!

Provided by Betty Crocker Kitchens

Categories Appetizer

Time 25m

Yield 6

Number Of Ingredients 13

Ingredients

1/2 cup mayonnaise or salad dressing
1/3 cup buttermilk
1 tablespoon chopped fresh parsley
1/2 teaspoon dried minced onion
1/4 teaspoon freshly ground pepper
1/8 teaspoon salt
1 clove garlic, crushed
1 1/2 cups small broccoli florets
1 1/2 cups small cauliflower florets
1 medium red bell pepper, cut into strips
1 medium yellow bell pepper, cut into strips
1 small zucchini, sliced diagonally
3 medium carrots, sliced diagonally

Steps:

In tightly covered container, shake all dressing ingredients until well blended.
Arrange vegetables in separate sections on serving platter. Serve with dressing.

Nutrition Facts : Calories 175, Carbohydrate 10 g, Cholesterol 10 mg, Fat 3, Fiber 3 g, Protein 3 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 140 mg

MEDITERRANEAN VEGETABLE PLATTER

Mediterranean Vegetable Platter image

A selection of salad and vegetables on a large platter looks attractive on any buffet table and can be prepared in advance of guests arriving. Time can be saved by using store-bought dips.

Provided by Ree Drummond : Food Network

Categories appetizer

Time 10m

Yield 4 to 6 servings

Number Of Ingredients 12

Ingredients

One 4-ounce container hummus
One 4-ounce container roasted pepper hummus
6 mini peppers, halved
2 mini cucumbers, sliced into thin rounds
5 ounces multicolor cherry tomatoes
One 8-ounce container quartered artichoke hearts
1/2 cup pitted Kalamata olives
1/2 cup pitted Castelvetrano olives
4 pita breads, cut into wedges
Crackers, for serving
Olive oil, for drizzling
Sea salt, for sprinkling

Steps:

Favoring one side of a small wooden board, spoon and swirl the hummus directly on the board. Do the same with the roasted pepper hummus, favoring the other side of the board. Fill in the gaps with the peppers, cucumbers, tomatoes, artichoke hearts, olives, pita and crackers. Drizzle the vegetables and hummus with the olive oil and sprinkle with sea salt.

GRILLED VEGETABLE PLATTER

Grilled Vegetable Platter image

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

Ingredients

1/4 cup olive oil
2 tablespoons honey
4 teaspoons balsamic vinegar
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/8 teaspoon pepper
Dash salt
1 pound fresh asparagus, trimmed
3 small carrots, cut in half lengthwise
1 large sweet red pepper, cut into 1-inch strips
1 medium yellow summer squash, cut into 1/2-inch slices
1 medium red onion, cut into wedges

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