Ingredients
Equipment
Method
- Place the dips, olives, and sweety drop peppers into separate small bowls. Arrange these bowls in the center of your serving board to anchor the arrangement.
- Add the sliced cucumbers and watermelon radish to the center of the board, around the dips. Then, starting from the center and working outwards, place the mini heirloom tomatoes in separate piles.
- Arrange the blanched cauliflower florets, broccolini, remaining radish slices, carrots, celery, and mini bell peppers around the outer edges of the board. Be mindful to separate ingredients with similar colors to create visual contrast.
- Garnish the dill dip with fresh dill, the ranch dip with chives, and the hummus with parsley. If desired, add a drizzle of olive oil and roasted chickpeas to the hummus.
- Serve the pistachios and pita chips on the side of the platter.
Notes
This harvest veggie platter is a beautiful way to showcase the colors and flavors of seasonal produce. Feel free to substitute other seasonal vegetables based on availability and your preferences.
