Vegetable Party Bouquet
Transform your appetizer table into a vibrant masterpiece with this stunning Vegetable Party Bouquet! Bursting with fresh, colorful produce like crunchy carrots, crisp cucumbers, sweet bell peppers, and juicy cherry tomatoes, this recipe combines beauty with health in every bite. Paired with a creamy hummus dip and artfully arranged into a blooming bouquet, this no-cook, 30-minute recipe is perfect for entertaining and appeals to vegans, vegetarians, and health-conscious guests alike. With its eye-catching presentation and refreshing flavors, this veggie platter isn’t just a side dish—it’s a show-stopping centerpiece that’s sure to impress at any party or gathering!
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Recipe Information
Ingredients
- 3 large Carrots
- 1 large Cucumber
- 3 medium Bell peppers (red, yellow, and orange)
- 1 pint Cherry tomatoes
- 6 pieces Radishes
- 2 cups Broccoli florets
- 4 pieces Celery stalks
- 3 stalks Green onions
- 1 bunch Fresh parsley
- 1 cup Hummus (or dip of choice)
Instructions
Wash all the vegetables thoroughly under running water, and pat them dry with a clean kitchen towel.
Peel the carrots and trim off the ends. Slice them into long, thin sticks, about 4–5 inches in length.
Cut the cucumber into similar long sticks, leaving the skin on for color and texture.
Remove the stems and seeds from the bell peppers. Slice them into long strips.
Trim the stems off the radishes and slice a few into thin rounds for variety, while leaving others whole for a pop of color.
Cut the broccoli into bite-sized florets, making sure the pieces are evenly sized for easy eating.
Cut the celery stalks into long pieces, similar to the size of the carrot sticks, for consistent presentation.
Trim the ends of the green onions and chop them into longer pieces as garnish or filler for the bouquet.
Take a wide serving plate or a shallow bowl and place the small cup of hummus (or dip) in the center.
Start arranging the vegetables around the dip in a circular design, mimicking a blooming flower bouquet. Place taller vegetables like carrots and celery in the back and layer softer, shorter vegetables like broccoli florets and radish slices in the front.
Scatter cherry tomatoes and parsley leaves throughout the arrangement as accents to add pops of color.
Once arranged, refrigerate the bouquet until ready to serve to maintain freshness.
Present the platter as a centerpiece at your party, and watch as it becomes the highlight of your appetizer table!
Nutrition Facts
Calories |
868 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.0 g | 35% | |
| Saturated Fat | 3.9 g | 20% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1904 mg | 83% | |
| Total Carbohydrate | 133.0 g | 48% | |
| Dietary Fiber | 46.2 g | 165% | |
| Total Sugars | 54.9 g | ||
| Protein | 41.2 g | 82% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 580 mg | 45% | |
| Iron | 16.0 mg | 89% | |
| Potassium | 4636 mg | 99% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
