This is one of my favorites! In general, I prefer serving vegetables as a starter or hors d’oeuvres rather than chips or bready things since it is usually less filling and guests will still be hungry for dinner or whatever else you may be serving. Additionally, this is so quick and easy to put together. You can really use anything you like, just be sure to try and choose things that are different colors for the best presentation and that the vegetables are cut evenly and placed neatly on the serving plate. I rarely have leftovers and if you do, it is a great snack for the following day.
I typically serve the platter with a multitude of different dips and dressings such as hummus (store bought is fine but I try to find ones that have nothing but chickpeas, garlic, lemon, oil and tahini listed as ingredients), spinach dip, artichoke dip, anchovy and oil dressing, blue cheese dressing, etc. The possibilities are endless.
And if you are really feeling super ambitious, the recipes I use for all of the above are included in my website. Please try all of them and let me know what you think!
Ingredients:
Serves 4 to 6
1 Package Large White Mushrooms, sliced
1 Large Cucumber
1 Bunch Radishes
1 Orange Bell Pepper
1 Bunch Jicama
1 Bunch Celery
1 yellow Squash
**adjust the quantities according to how many people you are having.
Instructions:
Wash and slice all the vegetables and then place neatly on a serving platter.
Put your dips and dressings in separate small bowls and place around the platter with serving spoons for each.
Make sure to put out small appetizer plates so people can spoon the dressings onto their plates without everyone having to dip into the serving bowls.
