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–+ servings
A festive Thanksgiving veggie tray arranged to look like a turkey, featuring carrots, bell peppers, broccoli, celery, and cucumber around a bowl of dip.

Restaurant-Style Thanksgiving Veggie Tray at Home

Create a stunning, restaurant-quality veggie tray for your Thanksgiving table with this easy, make-ahead recipe. It's a vibrant and healthy centerpiece that guests will love.
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Prep Time 20 minutes
Assembly Ahead 24 minutes
Total Time 20 minutes
Servings: 16 people
Course: Appetizer, Side Dish
Cuisine: American
Calories: 25
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Turkey Face
  • 2 red bell pepper one for the face, one for body decoration
  • 1 baby carrot for the beak
  • 1/4 yellow bell pepper for the wattle
  • 1 candy eyeball for the eye
For the Veggie Tray
  • 2 cups baby carrots
  • 1 crown broccoli cut into florets
  • 2 cucumbers sliced
  • 1 cup snap peas
  • 1 dip your favorite

Equipment

  • Serving platter
  • Small bowl for dip

Method
 

  1. Prepare the turkey face: Cut the bottom off of one red bell pepper. Use a baby carrot for the beak. Place a piece of yellow bell pepper under the beak for the wattle. Add a candy eyeball.
  2. Wash and cut all vegetables into bite-sized pieces.
  3. Arrange the veggies on a large platter. Start with sliced cucumbers in a half-circle. Layer carrots, remaining red and yellow bell pepper pieces, and broccoli florets in smaller half-circles. Finish with snap peas at the bottom.
  4. Place your bowl of dip in the center of the platter. Position the prepared pepper turkey face into the dip bowl.

Nutrition

Calories: 25kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 27mgPotassium: 186mgFiber: 2gSugar: 3gVitamin A: 4991IUVitamin C: 39mgCalcium: 20mgIron: 1mg

Notes

You can wash, dry, and chop the vegetables up to 2 days in advance and store them in airtight containers in the refrigerator. Assemble the entire platter up to 24 hours ahead of time, cover, and keep refrigerated until ready to serve.

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