Pumpkin Patch Veggie Platter
Equipment
- Platter
- Cutting board
- Knife
- Small bowl
Ingredients
- 2 cups baby carrots
- 2 cups broccoli florets
- 1 cup cauliflower florets
- 1 cup cherry tomatoes
- 1 cucumber, sliced into rounds
- 1/2 cup ranch dressing
- 4 sprigs fresh parsley
Instructions
- Rinse all vegetables under cold water and pat them dry with a clean towel.
- Spread the broccoli florets across a large platter to create a green base that resembles a field.
- Line the baby carrots in short rows on top of the broccoli so they look like pumpkins growing in the patch.
- Tuck the cauliflower florets and cherry tomatoes around the carrot rows to add variety and color.
- Place cucumber rounds in a few straight lines to act as paths through the patch.
- Spoon the ranch dressing into a small bowl and set it at one end of the platter for dipping.
- Lay the parsley sprigs between the carrot rows to look like vines.
Notes
Cut the cucumber slices a little thicker so they hold their shape when kids reach for them. If you need to prepare ahead, store the cut vegetables in separate containers in the fridge and assemble the platter right before serving so the broccoli stays crisp.
Course: Appetizer
Cuisine: American
Equipment: Platter, Cutting board, Knife, Small bowl
Cuisine: American
Equipment: Platter, Cutting board, Knife, Small bowl