No matter the occasion, if you’re offering food, a veggie tray is essential. Redner’s Markets offers fresh vegetable platters nearby for those in Pennsylvania, Maryland, and Delaware.
Ingenious in Simplicity
A simple veggie tray might seem too mundane for a gathering, but its brilliance comes through its simplicity. Raw veggies on their own cleanse the palate of richer fare, and when paired with a dip, their status grows to merit at least half of a serving plate.
When you order a veggie tray or other party trays from Redner’s Markets, give us 48 hours’ notice, please. This time allows us to ensure that we fulfill your order fully.
A veggie platter from us is available in a small size that will feed 10-15 guests or a large designed for groups of 15-25. On the platter, you will find broccoli florets, cauliflower florets, carrot sticks, celery sticks, cucumber sticks, cherry tomatoes, and dip.
Build Your Own Veggie Platter
If you like chopping veggies and prefer a homemade flavor, consider building your own vegetable platters for events. We offer all of the ingredients you’ll need along with this easy-to-follow breakdown.
Ingredients:
- Carrots
- Broccoli
- Cucumbers
- Cauliflower
- Peppers of all colors
- Rainbow radishes
- Snap peas
- Cherry tomatoes
- Celery
Instructions:
- Choose a tray.
- Chop your veggies in different containers with lids so that you can refill the platter as needed.
- Baby carrots make for easy platter construction, but you can also cut them into sticks by cutting them into inch-long pieces and then cutting them into quarters lengthwise.
- Broccoli should be served as florets; leave the sticks for broccoli and cheese, not the platter.
- Cucumbers selected should be the small ones that don’t have bitter skins.
- Cauliflower can add color if you include the purple, peach, and white varieties as florets on your tray.
- Rainbow radishes need to be sliced very thinly for the ideal amount of zest.
- Snap peas require no prep work other than washing them.
- Cherry tomatoes don’t require prep either (other than washing) and work well as a spot of color on your platter.
- Celery should be chopped into sticks. See carrot directions.
- Include bowls on the tray to hold the dips (three of them).
- Arrange the veggies around the bowls in a way that contrasts colors and looks appealing.
Veggie Platter Spinach Dip
Ingredients:
- 1 package of frozen spinach
- 1 oz. block of cream cheese
- 1 cup sour cream
- 1 package of ranch (or 3 TBSP of homemade) powder
- ½ cup water chestnuts, chopped
Instructions:
- Thaw the spinach by running hot water over it.
- Remove moisture by pressing the spinach down into a colander held over the sink followed by a paper towel pressed down on the spinach. Get out as much of the moisture as you can.
- In a bowl, add the rest of the ingredients except for the water chestnuts. Mix well.
- Fold in the chopped water chestnuts.
Veggie Platter Hummus
Ingredients:
- 1 can chickpeas, drained
- ¼ cup tahini paste
- 1 TBSP minced garlic
- 2 TBSP olive oil
- 2 TBSP lemon juice
- 3 TBSP cold water
- ½ tsp salt
Instructions:
- Blend everything except the water in a food processor until smooth.
- Gradually add the water until the texture is creamy.
- Season with salt to taste.
Ranch Dip for Veggie Platter
Ingredients:
- ⅔ cup mayo
- ⅔ cup sour cream
- ½ tsp dried dill weed
- ½ tsp dried parsley
- ½ tsp dried chives
- ½ tsp garlic powder
- ¼ tsp onion powder
- ⅛ tsp salt
- ⅛ tsp black pepper
- 2 tsp lemon juice
Instructions:
- Add the entire list of ingredients to a bowl.
- Mix thoroughly.
Click here to begin filling your online cart at a Redner’s Markets nearby to build fresh vegetable platters on your own.