Crudités Platter - Simple, But Brilliant Ideas

Summer is the season for plants and the choice is really huge. This is the reason why vegetable trays are so popular. The term "raw vegetables" refers to dishes made from fresh and raw vegetables. The raw vegetables platter is considered an inexpensive aperitif, which can be prepared in a few minutes. The ideal solution for an unexpected visit! He is also well known among hobby cooks. Combining different types of vegetables and serving them with a delicious dip is a real art that does not require any specific skills. We present you 10 ideas for presenting colorful raw vegetables. So be creative!

Vegetable platters recipes - a great idea for summer evenings

Want to organize a surprise party for a special occasion for your family or friends? The first thing to think about is the food you are going to serve. Because after all, who wants to spend all day in the kitchen or the evening in front of the barbecue? If you prepare a tray of raw food, you save a lot of effort and when needed you can easily add more. Raw vegetables are not only delicious, but also healthy and good for the body. Here are some good basics to keep in mind before serving them:

• Wash the vegetables thoroughly. It is recommended to do this under running water. The golden rule even applies to those that are peeled, such as carrots.
• If possible, prefer organic vegetables.
• Use nuts and raw seeds (except peanuts and macadamia nuts). Before serving, soak them overnight in salted water. In the morning, wash them using a fine sieve.
• For added safety, you can roast nuts and seeds in the oven at 100 degrees for 2 hours, without hot air.
• Not all vegetables can be eaten raw. Some of them are more greedy after heat treatment such as asparagus, beets, broccoli and peas. So, you just have to put them in a saucepan and cover them with boiling water.

Make a tray of colorful vegetables: raw vegetables with hummus, carrots and turmeric

Ingredients for hummus:

• 4-5 medium carrots, peeled and roughly sliced
• 1 clove of garlic
• 1 C. freshly ground turmeric
• Juice and zest of two lemons
• 5 c. tablespoon olive oil
• 1 pinch of sea salt and pepper
• 2 tbsp. toasted sunflower seeds
• A few fresh mint leaves, cut into small pieces
• Sumac, a sour-tasting spice from the Middle East

Ingredients for the crudités platter:

• 3-4 large radishes
• 5 carrots
• 20 green pea pods
• 4-5 cauliflower florets
• 1 cucumber, cut into pieces

Preparation:

1. Fill a large bowl with cold water and ice cubes.
2. Put water in a small saucepan and boil it.
3. Add the carrots to the pot for a few minutes.
4. Remove the carrots and put them in the ice bath as soon as they are cooked.
5. Put the carrots, garlic clove, turmeric, juice and grated lemon zest in a deep bowl. Add 50 ml of water. Mix all these ingredients in a food processor until you obtain a fairly creamy spread.
6. Add the olive oil gradually. Season with salt and pepper. Serve the hummus decorated with mint and sunflower seeds.
7. Chill until serving with a little sumac on top.
8. Arrange the different types of vegetables on a wooden tray and serve with hummus.

Crudités platter with pesto and white bean dip

Ingredients for the pesto:

• ½ handful of hemp seeds
• 1 small clove of garlic
• 2 handfuls of fresh spinach
• 1 C. lemon juice
• 1/4 cup olive oil
• Sea salt
• Pepper, freshly ground

Ingredients for the dip:

• 240 g canned white beans, washed and drained
• 2 tbsp. olive oil
• 3 tbsp. lemon juice
• 1 C. teaspoon of lukewarm water
• 1 small clove of garlic
• 1/2 tsp. teaspoon salt
• 1/2 handful of dill

Ingredients for the crudités platter:

• Green cauliflower florets
• Different types of radish cut in half: radish-watermelon, "French breakfast", Radis Rond écarlate Sora
• Carrots cut in half
• Cheeses: Manchego, Brie and white cheddar (hard Irish cheese)
• Tamari almonds
• dried cranberries
• Optional: pita bread

Preparation:

1. Mix the pesto ingredients in a food processor until you obtain a fairly creamy spread. Keep refrigerated until serving.

2. Add the ingredients for the dip (except the dill) to the blender and swirl until smooth.

3. Add the dill and put in the cold.

4. Arrange the vegetables and serve with the pesto and dip.

Raw vegetables with fresh cream and hummus dip

Ingredients for the crème fraîche dip:

• 1 C. 1 tsp yellow garlic, finely chopped
• 1 garlic clove, pressed
• 1 C. chopped basil leaves
• 1 C. dill, chopped
• 1 C. chopped parsley
• 1 C. teaspoon salt
• a pinch of freshly ground pepper
• 2 tbsp. lemon juice
• 200 g sour cream or crème fraîche

Ingredients for the crudités platter:

• Carrots
• Cucumbers
• red and yellow peppers
• Peas
• Asparagus, steamed
• Hazelnut
• Olives
• Cherry tomatoes

Preparation:

1. Wash the vegetables and peel them, if necessary.

2. Place them on a wooden plate.

3. In a food processor, pulse the ingredients for the crème fraîche dip well.

4. Prepare the hummus following the recipe below and serve.

Platter of raw vegetables and Tzatziki sauce

Ingredients for the Tzatziki sauce:

• 1/2 peeled cucumber
• 200 ml of Greek yogurt
• 1 garlic clove, pressed
• lemon zest and juice
• 2 tbsp. chopped fresh mint
• Salt and pepper, freshly ground

Ingredients for the crudités platter:

• Peas
• Romaine lettuce
• Endive
• Cucumber
• Zucchini

Preparation:

1. Grate the cucumber for the Tzatziki sauce. Drain them through a colander.

2. Add the other ingredients and mix well.

3. Keep the sauce in the fridge for an hour

4. Arrange the vegetables on a wooden plate, season with the herbs of your choice and salt. Serve with the cooled dip.

You can find more suggestions for delicious and well-arranged raw vegetable platters in the photo gallery below.

Original salad platter with Caesaer sauce

Vegetable platter with hummus, sundried tomatoes and Feta cheese

Asian-style platter with ponzu dip

Pepper, Cucumber and Baba Ghanoush Platter

Crudités platter with vegetable and white bean dip