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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Veggie Tray Recipe

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This recipe for Veggie Tray is from Thanksgiving Dinner and other Family Favorites from Bubbie to the next generation..., one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Use any veggies you like. Our family likes carrots, so at least 2 pounds of mini peeled carrots. 2 stalks celery. 2 Cucumbers. Peppers used both for dressing containers and pepper strips (3 green, 1 red, 1 yellow, 1 orange) Cherry or grape tomatoes (red, yellow and/or orange or other). Radish. Broccoli and Cauliflower. Mini baby corn. Mushrooms. Olives (black pitted and green stuffed) Snow Pea Pods, zucchini and yellow squash or other veg change year to year with whatever looks good at the store. 2 Dressings: One low cal the other regular - usually a Russian and a Ranch dressing.
Directions:
Directions:
Wash and cut veggies of choice. Cut top off of two same sized peppers for dressings.Make rose radishes and place in ice water. Drain olives and canned mini corn on the cob. Arrange on tray. Enjoy!
Number Of Servings:
Number Of Servings:
Many
Preparation Time:
Preparation Time:
Make while watching Thanksgiving Day Parade
Personal Notes:
Personal Notes:
I have been making this tray as long as I can remember. I think I got this assignment as in my early 20's they either didn't trust my cooking skills, or just wanted to make it something I could transport easily when coming home when I was living in New York.

My favorite part of this tray is trying to recreate the garnish that I remember from Bubbie. Mainly the striped cucumbers and rose radishes. I feel she is with me when I make this tray and she guides me in cutting the radish into little flowers. How else do I know how to do it???

 

 

 

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