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5 from 16 votes

Veggie Tray

Filled with your favorite fresh ingredients and dips, a veggie tray is a quick and healthy way to feed family and friends!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Appetizer
Cuisine: American
Servings: 12
Author: Kristyn Merkley

Ingredients

  • 3 peppers, red, green or yellow
  • 1 stalk celery
  • 1 pound baby carrots
  • 1 pound broccoli florets
  • 10 ounces cherry tomatoes

Instructions

  • Rinse and prep all veggies.
  • Hollow out the bell peppers by cutting the top off of each pepper. Use a spoon to scrape the inside of the peppers to remove the “white” lining as well as the seeds.
  • Fill the bell peppers with vegetable dips or sauces of your choice.
  • Place the dips on a serving tray or board and arrange the vegetables around them.
  • Garnish with fresh herbs and spices.

Notes

Serving tray: We used a cookie sheet, but you can use any type of board or tray that you have at home.
More vegetables: You can prepare more vegetables than what is listed and have them set aside to refill the serving tray as needed. You can also use other types of vegetables such as cauliflower florets, radishes, snap peas, cucumbers, and more.
Make this ahead of time. Assemble this vegetable tray the day before and keep it loosely covered in the refrigerator.
Storage. Disassemble the veggies into groups of leftovers to put in the fridge, or cover the pan and refrigerate it as a whole.

Nutrition

Serving: 1g | Calories: 34kcal | Carbohydrates: 7g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 47mg | Potassium: 290mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5598IU | Vitamin C: 58mg | Calcium: 35mg | Iron: 1mg