TURKEY VEGETABLE TRAY
Easy Turkey Vegetable Tray for Thanksgiving! This cute veggie tray is a fun idea for a Thanksgiving table or healthy fall party food.
Provided by Amy Locurto
Categories Appetizer
Time 15m
Number Of Ingredients 10
Steps:
- Slice a carrot and pickle in half. Then cut one side to make a flat surface.
- Place the pickle on the bottom right corner of a large platter.
- Place the carrot on top of the pickle.
- Begin adding radishes, olives and tomatoes in bunches to form the Turkey's body.
- Add sliced pickles, celery and carrots for wings.
- Cut turkey feet from carrots and place onto plate.
- Add the celery sprig for more feathers.
- Cut an eye out of a black olive and place onto carrot.
- Cut a triangle out of a radish for the beak.
- Slice another radish for the Turkey's snood. (The red thing on the turkey's chin:-)
- Cover and refrigerate your Turkey veggie tray or serve right away.
Nutrition Facts : Calories 15.48 kcal, Carbohydrate 1.85 g, Protein 0.3 g, Fat 0.92 g, SaturatedFat 0.12 g, Sodium 200.13 mg, Fiber 0.79 g, Sugar 0.92 g, ServingSize 1 serving
THANKSGIVING TURKEY VEGGIE TRAY
This is a veggie tray arranged to look like a turkey. I got the idea from someone else on this site. I made mine a little simpler. You can use any veggies you want. I am listing the ingredients that I used. I used a big serving tray, so you can edit the amount of veggies you use to the size of your tray. Even if it doesn't look like a turkey to some people, it is still arranged nicely. The ounces are just guesses because I already threw out the cans.
Provided by Lisa P.
Categories Thanksgiving
Time 40m
Yield 20 serving(s)
Number Of Ingredients 8
Steps:
- Put the container of veggie dip on the bottom of the tray. This will be the head.
- Arrange the green pepper strips along the outer edge of the serving tray, but don't cover the bottom.
- Then add each layer of veggies, overlapping the previous layer. Don't cover the bottom of the tray. These first layers of veggies are supposed to look like the turkey's back feathers. Carrots, then celery, then baby pickles.
- Put the tomatoes on one side of the dip, and a few on the top of the dip. Then arrange the olives to be the rest of the turkey neck.
- Put a few pimentos from the olives on the dip to look like eyes. I used a piece of green olive to look like the beak.
Nutrition Facts : Calories 81.1, Fat 6.1, SaturatedFat 0.8, Sodium 956.5, Carbohydrate 7.2, Fiber 3.4, Sugar 2.9, Protein 1.2
ULTIMATE GRILLED VEGETABLE TRAY
This grilled vegetable tray might look like a crazy amount of work, but it is actually a lot easier to put together than you think! With just a few simple tips, you can make your summer veggie tray look like a work of art! The best part is that you can serve it warm, cold or room temperature.
Provided by Jonathan Melendez
Categories Vegetable
Time 35m
Yield 8-12 serving(s)
Number Of Ingredients 26
Steps:
- In a small bowl, stir together the oil, garlic, oregano, basil, parsley. salt, pepper and red pepper flakes (if using).
- You can use any combination of these vegetables as you'd like. Use them all or pick and choose your favorites!
- Boil the potatoes until just fork tender. You want them to be slightly underdone because they'll continue to cook on the grill. Drain, allow to cool and cut in half.
- Slice the remaining vegetables into 1/2-inch slices and arrange on a large baking sheet. Keep the corn, broccolini and scallions whole.
- Brush the vegetables with the garlic herb oil on both sides.
- Preheat an outdoor or indoor grill pan over medium-high heat until hot. Begin by placing the vegetables that take longer to cook through. Such as the corn, broccolini, red onion, squash and zucchini. Cook for about 3 to 5 minutes on the first side or until char marks develop. Flip over and continue to cook for another 2 to 3 minutes. Transfer to the baking sheet (same one is fine since it's just vegetables).
- Then cook the vegetables that cook up faster. Such as the bell peppers, par-cooked potatoes, and scallions. These will cook up faster so you'll want cook until just charred, about 2 to 3 minutes in total. Transfer to the baking sheet with the rest of the veggies.
- To make the sauce, stir together the yogurt, lemon, salt, pepper, cumin, red pepper flakes (if using) and fresh herbs. This can be made ahead of time and kept in the fridge for up to 4 days.
- To assemble your tray, start by placing a small bowl on a large wooden tray or baking sheet. Fill the bowl with sauce and then build from there. Lay out the vegetables in mounds, filling up the space of the board. Sprinkle with salt and fresh cracked black pepper before serving. Can be served warm, room temperature or cold!
Nutrition Facts : Calories 212.2, Fat 10.8, SaturatedFat 1.9, Cholesterol 3, Sodium 327.2, Carbohydrate 27.3, Fiber 7.9, Sugar 9.9, Protein 6
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