Vegetable Charcuterie Board (Veggie Board)
This Vegetable Charcuterie Board is the perfect healthy appetizer to serve to a crowd! It's packed with colorful veggies and delicious dips and is naturally vegan and gluten-free. Try this veggie board today!
Equipment
- Wooden board
- Small bowls
Ingredients
- 2-3 cups cherry tomatoes
- 1 cup baby carrots or carrot sticks
- 2 large celery ribs, cut into sticks
- 3 medium colorful bell peppers, sliced
- 2 cups sugar snap peas
- 2 cups radishes, cut into quarters
- 3 cups broccoli, cut into florets
- 1 large cucumber, sliced into full moons
- ½ cup hummus or beet hummus
- ½ cup your favorite ranch sauce
Instructions
- Prepare your vegetables by washing, drying, and chopping them (if needed).
- Start arranging the board by placing the biggest items first, in our case the bowls with the dips. I place them on opposite sides of the board, then add the larger vegetables like broccoli, snap peas, celery sticks, and cucumber slices around them.
- Continue by adding the rest of the ingredients around the dips to make the board look full- carrot sticks, cheery tomatoes, radishes, peppers, etc. I suggest you repeat some of the ingredients so that you can fill in any holes.
- When ready, I like to dress up the dips a bit more, drizzling some olive oil and sprinkling seeds or chopped fresh herbs. Serve right away!
Notes
Storage
For best results, assemble the board no more than 24 hours in advance and cover it tightly with plastic wrap to keep everything fresh.
If you have leftover veggies or sauces, store them in separate containers for 2-3 days.
Nutrition
Serving: 1gCalories: 264kcalCarbohydrates: 31gProtein: 8gFat: 13.5gSaturated Fat: 2gPolyunsaturated Fat: 7gMonounsaturated Fat: 3gCholesterol: 10mgSodium: 510mgPotassium: 1095.5mgFiber: 10gSugar: 13gVitamin A: 333IUVitamin C: 231mgCalcium: 1510mgIron: 3.3mg
Tried this recipe?Let us know how it was!