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Garden Vegetable Tray

Garden Vegetable TrayFresh sweet peppers, grilled corn and crisp garden vegetables set a new standard for vegetable trays with ranch dip. Make the tray the center piece at your next party, or pack miniature versions in lunchboxes.

Recipe Ingredients:

1 (1-ounce) package Simply Organic Southwest Ranch Greek Yogurt Dip Mix
1 (16-ounce) package Stonyfield Plain Organic Nonfat Greek Yogurt
2 to 3 ears grilled corn on the cob, cut into 1 1/2 to 2-inch pieces
1 small zucchini, sliced
1 small yellow squash, sliced
1 pint grape tomatoes
1 medium jicama, peeled and sliced into sticks
1 orange bell pepper, seeded and sliced
1 green bell pepper, seeded and sliced
1 bunch of radishes
1 bunch green onions - about 10, trimmed
1 head romaine lettuce, large leaves only for the base of the vegetable platter
1 whole red bell pepper

Cooking Directions:

  1. Mix Simply Organic Southwest Ranch Greek Dip Mix with the 16-ounce package of Stonyfield Plain Organic Nonfat Greek Yogurt. Chill for 30 minutes.
  2. Line a large tray or shallow dish with a decorative napkin and Romaine lettuce leaves.
  3. Seed the red bell pepper by slicing off the top of the pepper, then pull out the membrane and seeds. Discard membrane and seeds, but keep the top for decoration.
  4. Fill the hollow bell pepper with chilled Simply Organic Southwest Ranch Greek Dip and place in the center of the tray or dish.
  5. Arrange corn, zucchini, yellow squash, grape tomatoes, jicama sticks, orange and green bell pepper, radishes and green onions around the red bell pepper dip cup.
  6. Place toothpicks or skewers on nearby serving platter.

Makes 12 servings.

Recipe provided by via Brandpoint Content; Copyright 1996-2014.