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Vegetable Crudite Platter

Rainbow Vegetable Crudite Platter

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Serve up this vegetable crudite platter for dinnertime noshing or party hors d’oeuvres! How to make crudites with raw and blanched veggies.
Course Appetizer, Side Dish, Snack
Cuisine American, French
Keyword crudite platter, crudites platter, vegetable crudite, vegetable crudite platter, vegetable crudites
Prep Time 10 mins
Cook Time 5 mins
Total Time 15 mins
Author Alyssia Sheikh


Raw Veggies

  • little gem lettuce
  • colorful baby tomatoes
  • cucumber, sliced
  • watermelon radish, sliced

Blanched Veggies

  • petite carrots (regular or rainbow)
  • broccolini
  • cauliflower, florets (white, green, or purple*)
  • *I recommend boiling purple cauliflower last/separately because the color will leach into the water and turn your other vegetables purple!

Dip Ideas


  • Cut raw vegetables to desired sizes for serving. Prepare vegetables for blanching: remove stalks and leaves as needed and cut into even-sized pieces.
  • Boil a large pot of water with a pinch of salt.
  • Add veggies to boiling water for 90 seconds, or anywhere from 1-3 minutes. (Go for just 1 minute if you prefer your veggies firmer, or up to 3 minutes for softer veggies. Boil to your desired level of firmness! Some people change the length of time per vegetable, but I think it’s easier to just do them all together at once.)
  • Prepare an ice bath by filling a large bowl with water and adding ice cubes.
  • Remove vegetables with a slotted spoon and add them directly into the ice bath to stop the cooking process.
  • Drain when cooled, after about 3 minutes.
  • Serve blanched vegetables on a platter with additional raw veggies and desired dips, and enjoy! 


Note on Serving Size:

I recommend preparing 1-2 cups of vegetables per person that you plan to feed!