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–+ servings
A colorful Thanksgiving veggie tray arranged in a circle with a turkey-shaped dip in the center. Features carrots, celery, cucumbers, and more.

Thanksgiving Veggie Tray

Create a stunning and healthy Thanksgiving veggie tray that will impress your guests. This recipe offers a vibrant presentation and delicious flavors, perfect for holiday gatherings.
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Prep Time 15 minutes
Assembly Time 10 minutes
Total Time 25 minutes
Servings: 1 serving
Course: Appetizer, Holiday
Cuisine: American
Calories: 109
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Veggie Tray
  • 3 leaves bok choy
  • 1 bell pepper thinly sliced
  • 1 persian cucumber thinly sliced
  • 3 stalks celery chopped
  • 1 cup broccoli
  • 6 oz rainbow carrots sliced in half
  • 2 radishes thinly sliced into medallions
For the Turkey Shape
  • 1 radish radish for the head
  • 2 candy eyes
  • 1 piece bell pepper cut into a triangle for the beak
  • 1 shape bell pepper cut into an upside-down heart for the wattle
  • 1 piece broccoli for the feet
Garnish
  • 12 sprigs fresh thyme
Dip
  • 4 oz ranch dip
  • 6 oz black olives

Equipment

  • Sharp Knife
  • Cutting board
  • Large round platter

Method
 

  1. Arrange the bok choy leaves at the top of the platter. Layer the thinly sliced bell pepper and cucumber across the bottom of the bok choy leaves. Alternate with the chopped celery stalks. Place a handful of broccoli on each side of the platter.
  2. Place a small bowl of ranch dip in the bottom center of the platter. Arrange black olives on either side of the dip bowl. Slice the rainbow carrots in half and arrange them around the top of the bowl, below and between the celery and cucumbers.
  3. Thinly slice the radishes into medallions and arrange them above the carrots. Fill in any gaps with additional vegetables. Garnish the platter with fresh thyme sprigs.
  4. Just before serving, create the turkey shape. Place a radish slice at the top of the ranch bowl for the head and add candy eyes. Cut a piece of bell pepper into a triangle for the beak and an upside-down heart shape for the wattle. Use broccoli pieces for the feet.

Nutrition

Calories: 109kcalCarbohydrates: 5gProtein: 1gFat: 10gCholesterol: 4mgSodium: 485mgFiber: 2gSugar: 3g

Notes

This veggie tray can be assembled ahead of time and stored in the refrigerator. Add the radish head and candy eyes just before serving for the best presentation.

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