Prepare dips (if not using store bought), and wash and cut the vegetables.
If using fibrous vegetables such as snap peas, asparagus, green beans or snow peas, blanch in a pot of boiling water for 2-3 minutes until just tender. Shock in a bowl of ice water until cool, then drain well.
Place the dip in small bowls or ramekins and place them on the platter. Arrange the largest veggies around the top and bottom of the bowls.
Add more vegetables alongside the others, varying the colors. Add the remaining vegetables where space is available, then fill in any empty spaces with smaller vegetables, fresh herbs, edible flowers or even sliced lemon. Serve and enjoy!
Notes
The platter in this photo is the Marin white large oval serving platter from Crate and Barrel. The dimensions are 20"W x 14.5"D x 2"H. This is not an affiliate link.
The vegetables in the recipe are suggestions only. Use as few or as many different varieties as you wish, just choose a nice variety of colors and textures.
Vegetables such as asparagus, green beans and snap peas are best served blanched as they can be very fibrous.
Hummus and green goddess dressing may be substituted with your favorite homemade or store bought dips!
Nutrition information does not include the dips as it is included in separate posts.
Assemble your platter up to one day in advance and wrap tightly in plastic wrap until you're ready to serve it.