A holiday table adorned with decorative vegetables is pleasing to the eye as well as appetizing! Making fresh vegetables look like the pros do does not have to be difficult.

How to Create Beautiful Vegetables

Holidays, birthdays, barbecues. It doesn’t matter what the occasion, a board full of colorful, creatively cut raw vegetables is always a huge hit.

Vegetables are good for you, and honestly we don’t get enough in our diets. There’s something about pretty food that makes it more inviting, so entice your family with these decorative vegetable tips and ideas.

Cucumbers

Cut off both ends of a washed cucumber. With a potato peeler, peel one strip all the way down the cucumber. Move over about the width of the strip you just peeled and leave the skin intact. Peel again, then leave the skin again, causing a striping effect all the way down the cucumber. Slice cucumber into 1/4 inch thick rounds.

Cored Cucumbers

Cut off both ends of a cucumber. With a potato peeler, peel entire cucumber. Slice in half lengthwise. Gently scoop out the seeds of the cucumber by loosening with a knife and removing with a spoon. Slice into 1/4 inch thick slices, creating half moons. You can also create slices similar to donut holes by cutting the ends off, peeling, then cutting in half, but not lengthwise. Then carefully remove the pulp with a knife. Slice as above.

Crinkle Carrots

Peel carrots, cut off ends and cut in half lengthwise. Use a potato crinkler (a tool for making crinkle fries) to create these attractive vegetables (pictured).

Julienne Carrots

Peel carrots, cut off ends. Slice carrots into thin strips, about 1/4″ thick.

Zucchini Hearts

Cut off the ends of a zucchini and slice into rings. Using a small heart-shaped cookie cutter or a sharp knife, cut rings into heart shapes.

Radish Flowers

Use a paring knife to cut through halfway vertically zigzagging all the way around the center of the radish until the cuts meet. Place in iced water for 30 mins.

slicing a radish to make a radish flower

opening a radish flower after it was cut

Other Vegetables

Celery looks wonderful if you don’t cut off the leafy ends.
Scallions (green onions) and sliced bell peppers look beautiful all on their own and require no further decorations.
Cherry tomatoes are also lovely, but you may slice them in half if you like, gently empty them and fill with tuna fish.
Broccoli and cauliflower spears need no dressing up, and let’s not forget sliced boiled eggs.

Veggie Holders

Yellow, red and/or green peppers make a great accent to your picnic or holiday table. Simply cut open the top and clean out the seeds. Fill with sliced peppers of another color, celery, carrot spears, or breadsticks. The possibilities are endless!

As you can see, creating a gorgeous, healthy edible display isn’t difficult. And if you’re feeling fancy, the French name for it is a crudite platter. Impress your guests this holiday season!

Some Dip Recipes for Your Veggie Tray

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