I’m so proud of this gorgeous Summer Harvest Veggie Tray I served at my Hamilton party! Fresh vegetables are paired with two dips and finished with beautiful garnishes from my garden.

Thank you to my grocery partner Kroger DFW for supporting The Rose Table and this recipe! It’s partnerships like this that keep The Rose Table going. 

I can’t stop buying this french onion Helluva Good Dip from Kroger. If you haven’t tried it, you’re missing out! I also included chipotle ranch dip because it’s fun to have a couple of options. This would also be great with homemade tzatziki or Green goddess dip. Leftovers pair well with my Satisfied Cheese Board as seen below on the left!

Before my party, I styled my veggie tray with snack peppers, celery, endive leaves, rainbow carrots, sugar snap peas, carrot chips, cucumber slices, and radishes with two dips in the center. Then I added some zucchini blossoms, pansies, oregano flowers, and Thai basil flowers from my garden for a beautiful board.

Summer Harvest Veggie Tray

Snack peppers
Celery sticks
Endive leaves
Baby rainbow carrots
Sugar snap peas
Carrot chips
Cucumber, sliced
Radishes
Assorted dips
For garnish: zucchini blossoms, pansies, fresh herbs

1. Spoon dips into two small serving dishes and place in the center of your tray.
2. Add vegetables all around, breaking up the green vegetables with pops of color.
3. Garnish with zucchini blossoms, pansies, and fresh herbs.

Eat your veggies,

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