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Easy Festive Halloween Pumpkin Veggie Tray

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A fun and healthy Halloween snack that looks like a pumpkin, made with fresh vegetables and dip. Perfect for parties, it tricks even picky eaters into enjoying their veggies.

Ingredients

Scale
  • 2 large orange bell peppers, sliced into thin strips
  • 1 cup cherry tomatoes, halved
  • 1 cup baby carrots, halved lengthwise if large
  • 1 large cucumber, sliced into rounds or half-moons
  • 1 cup broccoli florets, broken into bite-sized pieces
  • 1 cup cauliflower florets
  • 1 small cucumber, cut into triangular shapes for eyes
  • 1 small piece of yellow bell pepper, cut into a small triangle for the nose
  • 1 small piece of red bell pepper, cut into a jagged mouth shape (or a few black olives sliced into thin strips)
  • 1 celery stalk, cut into a small stem shape
  • 1 cup hummus (classic or roasted red pepper) or 1 cup ranch dressing
  • Fresh parsley or cilantro sprigs for garnish (optional)
  • Black olives, sliced into rings for garnish (optional)
  • Pumpkin seeds (pepitas) for garnish (optional)

Instructions

  1. Wash and dry all vegetables thoroughly. Pat dry with paper towels and let air dry on a clean kitchen towel.
  2. Place a small bowl or ramekin in the center of a large round platter (12-14 inches). Fill with hummus or ranch dressing, leaving about 1/4 inch of space at the top.
  3. Slice the orange bell peppers in half, remove seeds and ribs, then slice into thin strips about 2-3 inches long and 1/2 inch wide.
  4. Halve the cherry tomatoes. If very small, leave whole.
  5. Slice the large cucumber into rounds about 1/4 inch thick. For half-moons, cut rounds in half.
  6. Break or cut broccoli and cauliflower into bite-sized florets, keeping them roughly the same size.
  7. Cut two triangular shapes from the small cucumber for eyes. Cut a small triangle from the yellow bell pepper for the nose. Cut a jagged mouth shape from the red bell pepper or use thin strips of black olive.
  8. Starting at the outer edge of the platter (about 1 inch from the edge), arrange a ring of orange bell pepper strips, cherry tomato halves, and baby carrots. Alternate them in a pattern.
  9. Inside the first ring, place a ring of cucumber half-moons and broccoli florets to create the visual ridges of the pumpkin.
  10. Continue working inward, alternating rings of orange veggies with rings of green and white veggies, each ring slightly smaller than the last.
  11. Carefully arrange the pumpkin face on top of the veggies: place the cucumber eyes above the dip bowl, the yellow pepper nose in the center, and the jagged mouth below. Press gently into the veggies.
  12. Place the celery stalk at the top of the pumpkin for a stem. Arrange parsley or cilantro sprigs around the base of the stem. Scatter pumpkin seeds around the outer edge if desired.
  13. Step back and adjust any veggies that have shifted. Serve immediately or refrigerate until ready.

Notes

Keep veggies dry to prevent sliding. Cut vegetables uniformly for a professional look. Use a small dip bowl to leave room for the face. Make ahead up to 4 hours, but add the face just before serving. For a low-carb version, skip carrots and use extra bell peppers, cucumber, and celery.

Nutrition

Keywords: Halloween, veggie tray, pumpkin, healthy snack, party appetizer, vegetable platter, festive, easy

Find it online: https://cookluma.com/easy-festive-halloween-pumpkin-veggie-tray/