This colorful and delicious veggie charcuterie board is full of fresh veggies and tasty dips. Say goodbye to store-bought veggie trays and make this instead!

Crudite Platter with dipping sauce next to it.

What Is A Veggie Charcuterie Board?

A veggie charcuterie board (also known in French as a “crudités platter”) is a tray full of a variety of raw vegetables, served whole or cut into small pieces. It includes at least a few flavorful dips, making for a beautiful, colorful display. It’s a great way to eat more of your favorite veggies and introduce new ones!

How to Make A Simple Veggie Board

Assembling a veggie charcuterie board is the best way to show your artistic side. All you need is a large cutting or serving board, small bowls, and a touch of creativity!

  • Assemble the dips: Place the dips into small bowls and arrange them on the cutting board.
  • Prep the vegetables: Clean and cut the vegetables into bite-sized pieces sturdy enough for dipping.
  • Arrange the veggies: Be creative and arrange the vegetables in groups around the small bowls. Have fun with it — there’s no wrong way to do it!
Veggies with hummus on a serving tray.

Ingredient Options

Elevate your veggie board with a variety of flavors and textures. Include various vegetables rich in colors and nutrients, at least two dips, and consider going all-out by adding a few non-veggie options, too!


  • Bell peppers: Slice the bell peppers into strips, or cut off the tops and use the bottoms as a bowl for dip. If you are using mini bell peppers, slice them in half lengthwise for the perfect dipping size.
  • Cucumbers: Cucumbers are crisp, mild, and pair well with a variety of dips. Persian cucumbers cut in half lengthwise are ideal, or go for cucumber slices for a round appeal.
  • Pickles: For a sour bite, arrange these quick pickled cucumbers on your platter. They’ll bring a flavor unlike any other to your board.
  • Carrots: Carrots are sweet and earthy with a satisfying crunch. Use either baby carrots or whole carrots cut into carrot sticks.
  • Radishes: Add radishes for a bold, zesty flavor. Cut the smaller radishes in half or slice the larger ones for an optimal dipping size.
  • Tomatoes: Juicy cherry tomatoes on the vine elevate the display by bringing a pop of color.
  • Cauliflower: Mild and nutty in flavor, cauliflower is a wonderful complement to the dips. Opt for purple or another colored cauliflower for an extra colorful veggie tray.
  • Broccoli: Broccoli is vibrant in color and earthy in flavor. Cut off the stalk and slice the broccoli into florets for a nutritious bite.
  • Sugar snap peas: Small and crunchy, sugar snap peas are a great addition to platter. Crack a few open for an even prettier presentation.
  • Celery: Cut up celery into smaller celery sticks and serve them with a small bowl of peanut butter on the side. Delicious!


Crudite Platter with dipping sauce.

Non-Ve​​​​ggie Additions

  • Olives: Olives are a category of their own — but a delicious one at that! Add them to satisfy your olive-loving guests!
  • Crackers: For a satisfying crunch, spread out some of your favorite crackers.
  • Fruit: Veggies and fruits are an amazing pair. Add a bunch of different colored grapes, fresh raspberries, quartered kiwi, or strawberries to make a “fruit and veggie charcuterie board”.
  • Nuts: We love adding a variety of nuts, including pistachios, cashews, almonds, walnuts, and peanuts.
  • Cheese: Add a creamy and savory bite with your favorite hard or soft cheeses.

How To Blanch Veggies

Traditional veggie boards consist of raw vegetables; however, some versions include blanched vegetables. Blanching is a process that tenderizes the veggies, making them softer. It also helps maintain their vibrant color.

  • Prepare the ice bath: Fill a bowl with ice water.
  • Boil a pot of water: Bring a large pot of water to a boil on the stovetop.
  • Blanch the veggies: Submerge the veggies into the boiling water for one to two minutes.
  • Stop the cooking: Remove the veggies and immediately place them into the ice bath to stop them from cooking further. Drain the water and and pat the veggies dry.
  • Repeat the process: Repeat until all the desired vegetables have been blanched.

Hot tip: Blanching is optional but works best for fibrous vegetables such as peas, green beans, broccoli, cauliflower, and asparagus. Blanching cruciferous vegetables makes them easier to digest, which may help reduce gas, too!

Serving Ideas

This fabulous veggie platter is an ideal party appetizer — every guest will have something on the tray that they love. If you’re looking for a protein to add to your table, baked chicken wings, crispy air fryer wings, or grilled chicken wings are a perfect addition. For a more filling appetizer, serve the veggie board with easy cheeseburger sliders or Philly cheesesteak sliders. Or, make these decadent chicken bacon canapés or crab mushroom canapés.

Make-Ahead & Storage

Do you want to stay one step ahead of the hosting rush? There are two options to make this platter ahead of time — either assemble all the elements now, or prep the ingredients and assemble it later.

  • Assemble it now: Make the platter no more than a day before serving. Wrap it in plastic wrap and store it in the fridge until ready to serve.
  • Assemble it later: Prepare and keep all the ingredients in separate airtight containers in the refrigerator. Within a couple of days, arrange the board and enjoy.

Hot tip: Store any leftovers in an airtight container and refrigerate for up to three days.

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About Author

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Natalya Drozhzhin

Natalya founded Momsdish to demonstrate that placing a homemade meal on the table is not hard at all. Natalya makes cooking easier and approachable, by simplifying the ingredients, while still producing the same great taste.