Another Beautiful Veggie Platter


I’ve posted once before about making a veggie platter, but I thought I’d do another, since this one features an idea from my friend I-Wen, her pepper bowls.  You just cut the tops off of some bell peppers and use them for bowls for the dip and other veggies.  This one also has some edible flowers on it; they look pretty, but I tasted them just to see what they were like, and I can’t say I thought they tasted very good.  But they are safe to put on your platter, in case anyone does want to try them.

What you need:

several large bell peppers, in a variety of colours, preferably with flatter bottoms so they can stand)

assorted veggies, such as carrots, broccoli, cauliflower, cherry tomatoes, mushrooms, and more peppers (I never buy the pre-cut mini carrots because I find they don’t taste like much, and I’ve heard that they rinse them in bleach to keep them from turning white)

radishes with greens still on

edible flowers, such as chrysanthemum, violet, snapdragon, or marigold (I found a package at a produce store)

your favourite dip

a large platter

What you do:

1. Cut the tops off the peppers and remove the seeds.  If you need to, cut a little off the bottom of the peppers so they are level and can stand up.

2. Cut the other veggies and put some of them into the pepper bowls; I found carrot and pepper sticks work best for this.

3. Fill one of the peppers with your favourite dip, and put a small spoon in it for serving.

4. Arrange the veggies around the platter, and put a few flowers on top.  Keep some veggies on hand to refill the platter as parts of it get eaten up.

So pretty you almost don’t want to eat it!

How to Make a Beautiful Veggie Platter

Okay, so you’ve agreed to bring veggies and dip to the potluck . . . but it sound so boring.  Here’s how I like to make my platter look more interesting.

The main things to keep in mind are colour and layout.  I like to separate the colours, so I this time I started  with the green, laying down a few sections of cucumbers and peas.  Then I filled the sections in with the other colours.  I kept most of the veggies the same length, so they all fit on the platter.

I had some radishes, so I placed them around the centre to make it more interesting, and added a few nasturtiums.  Click for links to sites about edible flowers here and here.

I like to make yogurt dips because the veggie platter is supposed to be one of the healthy dishes.  I just add some herbs or spices and a touch of salt.  My favourite is fresh dill.  I keep it chopped up in the freezer so I can just grab a little when I need it.  I also like to add a little curry powder to yogurt – really simple!