Preparing a meal for a large group can seem like a daunting task, but a vegetable platter to feed a crowd is a great catering option. With some advance preparation and planning, you can create an abundant and visually appealing platter that offers variety and fresh flavors for everyone to enjoy.
A veggie platter makes catering for a crowd simple. Unlike hot dishes that require last-minute cooking and plating, a veggie platter can be prepped ahead of time and kept chilled until serving. You can wash, chop, and store the vegetables in advance so the day of the event all you need to do is arrange the platter. This allows you to focus on other aspects of hosting when it’s time for guests to arrive.
Why is a Veggie Platter a Great Option for Catering?
A veggie platter is a crowd-pleasing choice because it offers something for everyone. The array of crunchy, colorful vegetables and creamy dips provides nutrition along with variety. It’s easy for guests to take just what they want and sample all the options.
Unlike hot dishes that need last-minute preparation, a veggie platter can be arranged ahead of time and kept chilled right up until serving. No cooking is required, just some simple washing, chopping, and arranging. Making your own dips and spreads allows you to control the flavors and ingredients. Finally, catering a vegetable platter to feed a crowd is budget-friendly. Vegetables are relatively inexpensive compared to meat and seafood options. With some planning, you can create an abundant veggie platter that delights your guests.
Why not pair your vegetablke platter with other crowd pleasing party starters, or follow this light dish with an excellent pulled pork or even meatballs?
Determine the Amount of Vegetables Needed
When catering for a large group, it’s important to prepare enough vegetables without having too much leftover waste. As a general rule of thumb, plan on providing around 1 cup of chopped vegetables per person. For a group of 30, you’ll want to prepare about 30 cups of chopped veggies in total.
To add variety, aim to include 5-7 different vegetable options. Go for a combination of colors and textures for maximum appeal. Here is one sample breakdown of vegetables and quantities to prepare for 30 people:
| Vegetable | Amount |
|---|---|
| Broccoli florets | 10 cups |
| Grape tomatoes | 5 cups |
| Baby carrots | 5 cups |
| Cucumber slices | 5 cups |
| Bell pepper strips | 5 cups |
Having a plan for the exact amounts of each vegetable needed will make prepping the platter much easier. You can prep the vegetables ahead of time and store them in airtight containers in the refrigerator for 1-2 days before serving.
With the veggies prepped in advance, you can focus on the presentation and displaying the platter on the day of the event.
Select a Variety of Fresh Vegetables
A veggie platter should offer an array of colors, textures, and flavors to appeal to different preferences. Aim for a selection of 5-7 different fresh vegetables for the best variety.
When choosing veggies, go for a mix of:
- Colors – red, green, orange, yellow
- Textures – crunchy, crisp, juicy
- Shapes – slices, sticks, whole
Some great veggie options to include are:
| Category | Options |
|---|---|
| Crunchy | Carrots, Celery, Bell peppers, Broccoli, Cauliflower |
| Juicy | Grape tomatoes, Cucumbers |
| Vibrant colors | Red and yellow bell peppers, Purple cabbage, Multi-colored carrots |
| Leafy greens | Kale, Spinach |
| Edible flowers | Nasturtiums, Pansies |
Aim for a balance of familiar favorites along with 1 or 2 unique options to keep things interesting. Just be sure to include lots of color and variety in the vegetables you select.
Here is a quick catering reference table:
Vegetable Amounts (cups)
| Number of Guests | Crunchy | Juicy | Vibrant Colors | Leafy Greens | Edible Flowers |
|---|---|---|---|---|---|
| 1 person | 1 cup | 0.5 cup | 0.5 cup | 1 cup | 0.5 cup |
| 5 people | 5 cups | 2.5 cups | 2.5 cups | 5 cups | 2.5 cups |
| 10 people | 10 cups | 5 cups | 5 cups | 10 cups | 5 cups |
| 15 people | 15 cups | 7.5 cups | 7.5 cups | 15 cups | 7.5 cups |
| 20 people | 20 cups | 10 cups | 10 cups | 20 cups | 10 cups |
| 25 people | 25 cups | 12.5 cups | 12.5 cups | 25 cups | 12.5 cups |
| 30 people | 30 cups | 15 cups | 15 cups | 30 cups | 15 cups |
| 35 people | 35 cups | 17.5 cups | 17.5 cups | 35 cups | 17.5 cups |
| 40 people | 40 cups | 20 cups | 20 cups | 40 cups | 20 cups |
| 45 people | 45 cups | 22.5 cups | 22.5 cups | 45 cups | 22.5 cups |
| 50 people | 50 cups | 25 cups | 25 cups | 50 cups | 25 cups |
| 75 people | 75 cups | 37.5 cups | 37.5 cups | 75 cups | 37.5 cups |
| 100 people | 100 cups | 50 cups | 50 cups | 100 cups | 50 cups |
Total Dip Amounts (cups)
| Number of Guests | Total Dips | Amount per Dip (2 dips) | Amount per Dip (3 dips) |
|---|---|---|---|
| 1 person | 1/4 cup | 1/8 cup | 1/12 cup |
| 5 people | 1 cup | 1/2 cup | 1/3 cup |
| 10 people | 2 cups | 1 cup | 2/3 cup |
| 15 people | 3 cups | 1 1/2 cups | 1 cup |
| 20 people | 4 cups | 2 cups | 1 1/3 cups |
| 25 people | 5 cups | 2 1/2 cups | 1 2/3 cups |
| 30 people | 6 cups | 3 cups | 2 cups |
| 35 people | 7 cups | 3 1/2 cups | 2 1/3 cups |
| 40 people | 8 cups | 4 cups | 2 2/3 cups |
| 45 people | 9 cups | 4 1/2 cups | 3 cups |
| 50 people | 10 cups | 5 cups | 3 1/3cups |
| 75 people | 15 cups | 7 1/2 cups | 5 cups |
| 100 people | 20 cups | 10 cups | 6 2/3 cups |
Prep the Vegetables in Advance
Prepping the vegetables 1-2 days before serving will make assembling the platter much easier. Take time to properly wash, peel, and chop all the vegetables and store them in airtight containers in the refrigerator.
When prepping the veggies, consider the shape and cut each type appropriately:
- Broccoli, and cauliflower – cut into bite-sized florets
- Carrots, and cucumbers – slice into rounds or cut into sticks
- Bell peppers – cut into strips
- Celery – slice stalks lengthwise and then into sticks
- Tomatoes – leave whole grape tomatoes or cut larger ones into wedges
- Leafy greens – chop into bite-sized pieces
Having the veggies pre-cut makes it simple to arrange them attractively on the platter on the day of the event. It also allows you to easily swap out veggies or replenish the platter as needed. Proper pre-prep is key for creating a presentable veggie platter with minimal last-minute work.
Pre-Cooked Vegetable Options
In addition to raw veggies, when planning a vegetable platter to feed a crowd, you can also include some pre-cooked vegetable chips and crisps to add another flavor and texture:
- Zucchini chips – slice zucchini into rounds, coat in oil and spices, bake until crispy
- Beet chips – thin slice beets, toss in oil, bake until crispy
- Kale chips – remove kale stems, tear into pieces, coat in oil, bake until crispy
- Eggplant crisps – slice eggplant thin, coat in oil, bake until browned and crispy
These pre-cooked veggie chips can be made 1-2 days in advance and stored in an airtight container. Their crispy crunch contrasts nicely with the raw veggies.
Make Homemade Dips and Spreads
Homemade dips and spreads are easy to prepare and allow you to control the ingredients. Offer 2-3 options to accompany the veggie platter for variety. Popular choices include:
- Ranch dip – Greek yogurt, ranch seasoning, chives
- Hummus – chickpeas, tahini, lemon juice, garlic
- Baba ganoush – roasted eggplant, olive oil, lemon juice
- Guacamole – avocados, lime juice, onions, tomatoes
- Salsa – tomatoes, onions, cilantro, lime juice
- Spinach artichoke dip – spinach, artichokes, cream cheese
Other tasty dip ideas include:
- French onion dip – caramelized onions, sour cream
- Buffalo chicken dip – chicken, hot sauce, cream cheese
- Crab dip – crab meat, cream cheese, Old Bay seasoning
- Beer cheese dip – beer, cheddar cheese, spices
- Pesto dip – basil, pine nuts, olive oil, Parmesan
Make the homemade dips 1-2 days in advance so the flavors can develop. Store in airtight containers in the refrigerator until ready to accompany the veggie platter.
How much dip to make for 30 people?
In general, plan for each person to have around 1/4 to 1/3 cup of each dip if offering 3 options. Make sure to have a little extra on hand to replenish if needed. Taste test the dips before serving and adjust seasoning if desired. Here is a suggestion of dips to cover most palates:
| Dip | Amount |
|---|---|
| Ranch dip | 2 cups |
| Guacamole | 3 avocados |
| Baba ganoush | 1 large eggplant |
- For ranch dip, plan on around 2/3 cup per person. So for 30 people, make 2 cups.
- For guacamole, plan on 1 avocado per 10 people. For 30 people, use 3 avocados.
- For baba ganoush, 1 large eggplant yields around 2 cups of dip which should be enough for 30 with the other dips.
What Are Some Vegetable Options for Feeding a Crowd?
When feeding a crowd, consider serving pasta. It’s a versatile option that can accommodate a large group. A standard pasta serving quantity for 50 people is approximately 5 pounds of dry pasta, which can be paired with a variety of vegetable options such as roasted veggies, sautéed greens, or a fresh tomato and basil salad.
Can Cherry Tomatoes be included in a Vegetable Platter for a Crowd?
Yes, air fryer cherry tomatoes can definitely be included in a vegetable platter. They provide a burst of flavor and a pop of color that will elevate the platter. The air fryer helps to bring out the natural sweetness of the tomatoes and adds a delicious charred flavor.
Arrange the Platter Attractively
The presentation of the veggie platter is important for visual appeal. Use a large platter or tiered stand to arrange the vegetables and dips.
Group the vegetables by color to create an appealing rainbow effect. Place the dips in small bowls and position them evenly around the platter.
Some tips for eye-catching arrangements:
- Use contrasting colors like red peppers next to green broccoli.
- Add height with stands or by grouping veggies in piles.
- Garnish with fresh herbs like parsley, dill, or cilantro.
- Include edible flowers like nasturtiums for pops of color.
- Place dips in the center and around the edges for easy access.
- Make sure the platter looks full and bountiful.
Take time to arrange the platter nicely before guests arrive. Keep extra prepped veggies handy to replenish if needed. An attractively styled veggie platter will encourage guests to enjoy the variety of fresh vegetables.
Keep the Platter Chilled Before Serving
Proper temperature control is important for keeping the veggies and dips fresh. Prepared veggie platters should be stored in the refrigerator until ready to serve.
- Assemble the entire platter 1-2 hours before guests arrive.
- Keep the platter refrigerated until about 30 minutes prior to serving time.
- Take the platter out of the fridge and allow it to come closer to room temperature before serving.
You want the veggies and dips to be chilled but not ice cold. The flavors will come through better at a slightly warmer temperature.
Just before setting the platter out, add any last-minute garnishes like chopped herbs. Place dips in small bowls on the platter. Keep extra prepped veggies and dips refrigerated to replenish the platter as needed. Maintaining the proper chilled temperature will ensure freshness and flavor.
How to ensure that Guests Enjoy the Vegetable Platters
When serving a large group, it’s important to prepare enough veggie platter portions without having excessive food waste. As a general guideline, plan for each guest to take around 1 cup of vegetables.
For a group of 30 people, you’ll want your platter to include at least 30 cups of chopped veggies in total. It’s better to have extra than not enough, so prep a few additional cups.
Throughout the event, keep an eye on the veggie platter and replenish it before it looks empty. Having backup prepped veggies handy in the refrigerator makes it easy to refill the platter as needed. You can also prompt guests to take more veggies if the platter is getting low.
Aim to have guests enjoy 1-2 vegetable portions each over the course of the event. Having the right amount of veggies and replenishing diligently will ensure everyone gets to try the variety of fresh vegetables you’ve prepared.
Have a Plan for Leftovers
Even with the best estimates, you’ll likely have some vegetable and dip leftovers after the event. It’s important to properly store these to avoid waste.
- Vegetables can be stored in airtight containers in the refrigerator for 2-3 days. Use leftover veggies in omelets, stir-fries, soups, etc.
- Dips like hummus, baba ganoush, and guacamole can also be refrigerated for 2-3 days. Use as spreads on sandwiches or add to grain bowls.
- Ranch and other dairy-based dips should be discarded after 2 hours at room temperature.
- Compost any veggies or dips that won’t be consumed.
Having a plan to use up leftovers will reduce waste. Get creative with incorporating vegetables and dips into other recipes in the days following your event. Or consider donating extra food to organizations that accept prepared foods.
Conclusion
Preparing a veggie platter for a large group takes some planning, but following these tips will set you up for success:
- Focus on selecting a variety of fresh vegetables, prepping them in advance, and arranging them attractively on a platter.
- Offer homemade dips for flavor and provide enough portions without overpreparing. Keep the platter chilled right up until serving time.
- Having a plan for leftovers will further reduce waste.
With an abundance of colorful, crunchy vegetables and creamy dips, a veggie platter makes catering for a crowd simple and satisfying. Your guests will enjoy sampling the variety of fresh flavors. A bountiful veggie platter is a crowd-pleasing option that can serve as the centerpiece of any menu.
