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Published November 21, 2022. This post may contain affiliate links. Please read my disclosure policy.
This delicious vegetable crudité platter recipe is loaded with fresh grilled veggies and dipping sauces for the perfect party appetizer. You will love the assortment of colors and flavors in this simple-to-make dish.
One of my favorite parts of any meal is the delicious appetizers. It’s even better at a party with a wide array of options. If you’re similar, you must try my Smoked Salmon Tea Sandwiches and my Honey-Garlic Chicken Wings.
Crudité is a fancy word for an appetizer consisting of seasonal vegetables that are frequently accompanied by a dipping sauce. It can be as extravagant or as simple as you’d like. In addition, there is a myriad of ways you can prepare and serve the vegetables, from raw, to boiled, to roasted, to grilled.
I like to grill the vegetables as it adds some smoky flavors to the dish and makes it more interesting. No matter the time of the year, you can use vegetables in season. For the summer, you may want to consider using things like green beans or cherry tomatoes. In the winter, like with this recipe, you can use beets or potatoes. The possibilities are endless.
Ingredients and Substitutions
- Vegetables – I like to combine beets, acorn squashes, green beans, potatoes, Brussels sprouts, fennel, and carrots. If this were the summer, I would use beans, snap peas, cucumbers, tomatoes, lettuce, zucchini, yellow squash, baby carrots, and broccoli.
- Oil – Olive oil is a good oil to use. However, you can use any neutral flavored oil.
- Sauces – Any dipping sauce will work for this. I like whipped cream cheese, hummus, baba ganoush, avocado crema, lemon dill sauce, or even a tzatziki sauce.
- Seasonings – I use salt and pepper to season the vegetables. You can add dry or fresh herbs like thyme, parsley, or rosemary.
- Cheese – Adding assorted cheeses to this can balance out the platter. I prefer to use things like mozzarella, parmesan cheese, asiago cheese, cheddar, gouda, fontina, or blue cheese.
How to Make a Grilled Crudité Platter
Preheat your grill or smoker to medium-high heat, around 400°. Next, wrap the beat bunches in foil and place them directly on the grill along with the squashes. Grill them for 40 to 45 minutes or until tender.
Once cooked, remove the beets from the foil, peel, and quarter. Remove the seeds from the acorn squash. See my Pickled Beets video for how to peel them easily. Next, coat the remaining vegetables in olive oil, salt, and pepper, and with about 25 minutes left in the cooking process, add on the potatoes and Brussels sprouts and cook until tender.
With 10 minutes left in the cooking process, add the remaining vegetables until tender and grill marks form. Remove the vegetables and serve on a platter with the dipping sauces and mozzarella balls. Serve the burrata inside the squash.
Make-Ahead and Storage
Make-Ahead: You can make this crudité platter up to 1 day ahead of time.
How to Store: Cover and keep it in the refrigerator for up to 5 days. This will not freeze well.
How to Reheat: If you want to serve the vegetables warm, place them on a sheet tray lined with parchment paper and heat them in the oven at 350° for 12 to 15 minutes or until hot.
Chef Notes + Tips
- You can serve the vegetables hot or cold.
More Appetizer Recipes
Vegetables Crudité Platter
- 3 red beets, stems removed, trimmed
- 3 golden beets, stems removed, trimmed
- 2 acorn squashes
- 1 pound baby potatoes, any color
- 1 pound Brussels sprouts
- 1 pound green beans
- 2 peeled and thickly sliced yellow onions
- 2 thickly sliced fennel bulbs, fronds removed
- 1 large bunch of peeled baby carrots stems removed
- 1 bunch of kale
- ¼ cup olive oil
- 2 preferred dipping sauces
- sea salt and fresh cracked pepper to taste
- 1 ball of burrata sliced in half
- 8 ounces ciliegine mozzarella balls
- Preheat your grill or smoker to medium-high heat, which is around 400°.
- Next, wrap the beets in foil, separate them by color, and place them on the grill along with the two acorn squashes. Grill them for 40 to 45 minutes or until tender.
- Next, coat the remaining vegetables in 1/4 cup of olive oil, salt, and pepper and, with about 25 minutes left in the cooking process of the beets and squash, add on the potatoes and Brussels sprouts and cook until tender.
- With 10 minutes left in the cooking process, add on the green beans, onions, fennel, carrots, and kale, and cook until tender and grill marks form. The kale will only take a minute or two.
- Remove all the vegetables from the grill and let them rest for 5 to 6 minutes.
- Remove the beets from the foil, peel using paper towels, and quarter. Slice the acorn squash in half and remove the seeds.
- Serve all the vegetables on a platter with desired dipping sauces and mozzarella balls.