This flower veggie platter made with fresh bell peppers, carrots and pea pods is the perfect centerpiece for Easter brunch or any spring gathering. Pair it with your favorite dip for a light, refreshing snack that’s as pretty as it is delicious.
Arranging veggies into blooming spring flowers instantly upgrades a simple vegetable tray into something special. It’s a fun creative idea that comes together in minutes. To save time, prep and slice all of your vegetables the night before, then assemble the platter right before guests arrive.
Classic ranch is always a crowd favorite with this blooming veggie platter, but it also goes good with hummus, spinach artichoke dip, tzatziki, or light yogurt dip.
If you love this spring veggie tray, try my Easter charcuterie board or Easter fruity dip for more festive ideas.
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Ingredients
- Vegetables: red and yellow bell peppers, baby carrots, celery, snap peas
- Ranch dressing: for dipping
How to Make a Flower Veggie Tray
1. Rinse all veggies thoroughly and pat them dry.
2. Slice the bell peppers into long strips to create flower petals.
3. Fill three small bowls with ranch or your favorite veggie dip and place them on the platter where you’d like each flower to be.
4. Arrange baby carrots in a circle to create around one bowl to form the first flower.
6. Repeat the process with the yellow bell pepper and red bell pepper strips to form the other flowers.
7. Cut celery into thin strips and position them underneath the flowers to resemble stems.
8. Finish by layering snap peas along the bottom of the platter to create the look of spring grass.
Variations
- Swap out with different veggies like cucumbers or radishes or cherry tomatoes or fruits like strawberries.
- Try different dips like blue cheese, roasted red pepper or a variety of dips.
- Make it dairy-free with plant based ranch or hummus only.
- Add a sprinkle of everything bagel seasoning over the veggies for a different flavor.
- Use rainbow carrots or heirloom tomatoes for more color.
Storing Leftovers
Store any leftover vegetables in a resealable bag and dips in an airtight container in the refrigerator for up to 5 days.
Frequently Asked Questions
For food safety, don’t leave platter out longer than 2 hours or 1 hour if warm.
Plan for about 1 cup of veggies per person if serving as main appetizer or ½ cup per person if you have a larger spread.
Store cut veggies in airtight containers lined with a paper towel to absorb moisture. You can also keep celery and carrots in cold water in the fridge until ready to use.
Recipe
Flower Veggie Platter
Ingredients
- 16 baby carrots
- 1 red bell pepper
- 1 yellow bell pepper
- 1 celery stalk
- 36 pea pods
- Ranch veggie dip or your favorite veggie dip
Instructions
- Rinse all veggies thoroughly and pat them dry.
- Slice the bell peppers into long strips to create flower petals.
- Fill three small bowls with ranch or your favorite veggie dip and place them on the platter where you’d like each flower to be.
- Arrange baby carrots in a circle to create around one bowl to form the first flower.
- Repeat the process with the yellow bell pepper and red bell pepper strips to form the other flowers.
- Cut celery into thin strips and position them underneath the flowers to resemble stems.
- Finish by layering pea pods along the bottom of the platter to create the look of spring grass.
Notes
Nutrition Disclosure
Nutritional facts are estimates and are provided as a courtesy to the reader. Please utilize your own brand nutritional values to double check against our estimates. Nutritional values are calculated via a third party. Changing ingredients, amounts or cooking technique will alter the estimated nutritional calculations.
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